Tart Lime Pops


pear pop

It was a scorcher here on Shelter Island this weekend – incredibly hot and humid – a perfect time for ice pops!  I almost made the lemon buttermilk pops again, but I like to mix it up a bit so I thought I’d try something new.   I liked the look of this recipe because it calls for a whole can of pureed pears and I’m always trying to get extra fruit into the boys.   I thought the pops were very tasty, and not as tart as the name implies.  Three out of four boys thought so as well – even the one that refuses to eat any fruit or vegetables!  In my book, that’s a winning recipe.

Tart Lime Pops
Adapted from Real Simple Magazine, August 2004

1 15-ounce can sliced pears or pear halves
1/4 cup of juice from the canned pears
1/4 cup limeade concentrate, thawed

Drain the pears, reserving 1/4 cup of the juice. In a blender, puree the pears, reserved juice and limeade until smooth. Pour into pop molds.  Cover and freeze until firm, about 3 hours.

Yield:  4 – 6 pops (depending upon the size of the pop molds)

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