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Eskimo Cubes for Summer

Eskimo Cubes for Summer

  • Prep

    20 m
  • Ready In

    4 h 20 m
SassyCowgirl

SassyCowgirl

Imagine these fruity pops cooling off your day.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 44 kcal
  • 2%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 11g
  • 4%
  • Protein:
  • 0.6 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 9 mg
  • < 1%

Based on a 2,000 calorie diet

Directions

  1. Blend the watermelon, cantaloupe, honeydew, raspberries, strawberries, sugar, and lemon juice in a blender until smooth.
  2. Pour the blended fruit juice into molds and cover with aluminum foil; poke a stick into the center. Store in freezer until frozen through, about 4 hours.
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Reviews

mis7up
36

mis7up

7/22/2011

Right now, these are in my freezer. I'm rating these before they are done...I know I know. But with the results I'm having before they are completely set are worth it. I followed to a T, but when grabbing the lemon juice out, I mistakingly grabbed the lime...Not realizing it until after I had mixed in. But I'm not complaining. This in the state it's at right now, is like a mild non-alcoholic margarita. It's delish. I could just drink it verses freezing it. It's that nice. Now I can't wait to have these frozen. I did make designer ice cubes using a decorative silicone mold but only did one tray that way, I poured the rest into popsicle molds to eat like a pop. The color and easy of this recipe is quite nice. It's a winner for the summer's heat in Oklahoma! 5* recipe for sure!

evonnecpa
1

evonnecpa

8/25/2013

I used the recipe first as a fruit salad for lunch. Then blended the leftovers and put into leftover cleaned and dried egg cartons...Made yummy ice cubes for drinks....

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