Recipe courtesy of Tiffani Thiessen
Episode: Day at the Fair
Print
Total:
12 hr 10 min
(includes freezing time)
Active:
10 min
Yield:
6 to 8 ice pops
Level:
Easy
Total:
12 hr 10 min
(includes freezing time)
Active:
10 min
Yield:
6 to 8 ice pops
Level:
Easy

Ingredients

  • 3 plucots or plums (about 9 ounces), pitted and cut into quarters
  • 8 ounces fresh or frozen pitted sweet cherries (about 40 cherries)
  • 3 ounces red seedless grapes (about 16 grapes) 
  • 1/3 cup confectioners' sugar 
  • 1/8 teaspoon almond extract 
  • Champagne, for serving adults 

Directions

Watch how to make this recipe.

Special equipment: eight 4-ounce ice-pop molds

Combine the plums, cherries, grapes, sugar and extract in a blender and puree until smooth. Pour the mixture into six to eight 4-ounce ice-pop molds and freeze overnight until solid.

For adults: Invert each ice pop into a cup and add some champagne. As the ice pops melt, they create grown-up slushies.

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