The weather here has been what some of the more vulgar among us refer to as HOT AS BALLS! Making frozen treats is one of my favorite things to do to cool off and these Frozen Fruit Bars are no exception. This one is super-simple, incredibly healthy, and refreshing!
You can use any combination of fruits/juices but for this recipe I used strawberries, blueberries, and kiwis along with organic coconut water. Any fruits could work - peaches, bananas, pineapple, etc. Instead of coconut water, you could also use not-from-concentrate orange juice, pineapple juice, etc. (provided there is no added sweetener). You could even throw in some fresh herbs like mint. The possibilities are limitless!
The quantities will vary depending on how many bars you plan to make and how large the mold is. My mold has 6 slots. I bought 2 kiwis and 2 one pound clamshells each of strawberries and blueberries. I used both kiwis, but less than half the blueberries and strawberries.
- Organic Coconut Water
- Wash the berries, peel and slice the kiwi and cut strawberries into slices.
- Drop the fruit into your popsicle mold and tamp it down lightly with a spoon or your fingers. (I like alternating the fruit to mix up the layers.) It's important that you leave at least a little bit of space between your fruit pieces so the coconut water can bond it all together, but not so much that your bar is all water and not much fruit. That's why I like blueberries, because they work well leaving teeny air pockets.
- Once your mold is filled, pour in the coconut water leaving a little space before you reach the top for overflow.
- Insert your sticks to the mold and freeze. (I checked mine after about 7-8 hours and they were ready.)
Note: If you don't have a mold, you can freeze the fruit in dixie cups. Cover the top with foil and insert a wood craft stick prior to freezing.