Prep Time: 25 Minutes
Cooking Time: Freeze 24 Hours
August/September 2018 Dig In the Big Y Magazine
1. Wash hands with soap and water.
2. Rinse fresh produce.
3. In a blender, puree peaches and mango until smooth; pour into a large bowl. Add wine, juice and sugar and mix well.
4. Pour fruit mixture into ice pop molds, leaving about 1/4 inch of space at the top.
5. Evenly divide pomegranate seeds between the molds and freeze overnight.
*For a kid-friendly version, replace wine with another fruit juice of your choice.
Tip: If you do not have ice pop molds you can use plastic cups. Pour mixture into each cup, cover with foil and insert popsicle stick through the center of the foil into the cup. Place in freezer and freeze overnight. To remove from the cup, submerge the bottom of the cup in hot water for about 5 seconds; pull on the stick and the cup to remove it.
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!
Nutrition FactsNutrition Information Per Serving Calories: 65 (Calories from Fat: 0)
Total Fat: 0g (Saturated Fat: 0g)
Total Carbohydrates: 11g (Dietary Fiber: 1g
Total Sugars: 9g)