INGREDIENTS:
• 9 tbsp water
• 2 tbsp sugar
• 5 oz kiwi, peeled
• 6 oz mango, peeled
• 6 oz fresh raspberries
DIRECTIONS:
1. Make a simple syrup by combining water
and sugar in a small pot and bring to a boil;
boil for about 4-5 minutes on medium heat.
Set aside.
2. Puree fruit separately in the blender (I used
my magic bullet). Set aside in 3 small bowls.
3. Divide the simple syrup between the fruit
purees and mix in.
4. Equally fill four small 5 oz cups with the
kiwi puree and place in the freezer; freeze
one hour.
5. Add mango puree and freeze 20 minutes.
Insert sticks and freeze at least 2 hours. Add
raspberry puree and freeze overnight.
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