Sunshine Fruit Pops
By Paula Deen
- 1 11 ounce can mandarin orange segments
- 2/3 cup freshly squeezed orange juice
- 1 tablespoon fresh lemon juice
In a food processor, add oranges and puree until smooth. Pour orange puree into a fine mesh strainer placed over a large bowl with a pour spout. Using the back of a spoon, press the puree through the strainer into the bowl, leaving the orange pith/membranes in the strainer.
Set strainer aside.
Add the orange juice and lemon juice to the bowl and whisk to mix.
Divide mixture among a 10 capacity ice pop mold. Top with the mold cover and insert ice pop sticks.
Freeze overnight or until pops are firm.
For easy removal, dip the bottom of the ice mold in hot water for a few seconds to loosen the pops. Remove pops from mold and serve.
No ice pop molds? Use small paper cups. Line paper cups on a small baking sheet and fill with mixture. Cover with film wrap and place in the freezer. When pops are partially frozen, insert one ice pop stick into the center of each cup and return to freezer until firm.