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Before starting this Fresh Fruit Ice Pops recipe, make sure you have organised all the necessary ingredients.
Cut the passion fruits in half.
Extract the passion fruit pulp into a bowl.
Pass the the passion fruit pulp through a fine sieve to extract the juice.
Reserve in the fridge.
In a separate bowl, place the strawberries (washed, stemmed and cut in half beforehand).
Mix with a hand blender...
... until you obtain a fine purée consistency.
Repeat the same operation with the pineapple. Peel, dice and mix with the hand blender.
Pass the pineapple pulp through a fine sieve...
... to extract the juice.
Squeeze the oranges.
Distribute the orange juice equally between the three fruit preparations (strawberry, passion fruit and pineapple).
The ratio should be 1/3 orange juice...
... for 2/3 fruit preparation.
If needed, add castor sugar to the fruit juices. Add sugar to taste.
Arrange the ice pop moulds on your worktop surface.
Fit each mould with a plastic stick.
Fill the moulds with the different fruit preparations.
Close with the appropriate lids.
Repeat the operation with the strawberry purée.
Place the ice pop moulds in the freezer and leave to set overnight.
The following day, remove the ice pops from the freezer. Set aside at room temperature for 30 minutes, then remove the lid...
... and release from the mould. If they are still too frozen after 30 minutes, pass the ice pop moulds under warm water.
Reserve in the freezer until ready to serve!
Save time and replace fresh fruits with Capfruit fruit purées.
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