Creative Child June 2020 | Page 37

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. 36