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Plus+ 2 Per Serving
1/2 cup granulated sugar
Pinch of kosher salt
1 tsp. coriander seeds, crushed
1-1/2 lb. kiwi, peeled
1 cup quartered strawberries or,
cut into smaller pieces if large
Combine the sugar, salt, and 1/2 cup water in a 2-quart saucepan over medium heat. Bring
to a boil and make sure the sugar has dissolved; add the coriander seeds. Reduce the heat
to medium-low and simmer for 2 minutes. Remove from the heat and let the syrup cool
completely. Strain through a fine strainer into a 1-quart liquid measuring cup, and discard
the solids in the strainer.
Puree the kiwi in batches in a blender. Measure out 2 cups of puree (save any extra for
another use) and combine it with the syrup.
Distribute the strawberries among ten 1/3-cup pop molds. Add the fruit mixture to each
mold, leaving about 1/4 inch at the top to allow for expansion. Stir gently with a Popsicle
stick to distribute the strawberries. Freeze until partially frozen, about 1 hour. Insert sticks
and freeze again until the pops are fully set, 4 to 6 hours more.
To unmold, dip the mold in a deep pan of hot water until the pops pull out easily, 30 to 40
seconds, or let sit at room temperature for 5 to 10 minutes. Unmold and store the pops in
individual resealable plastic bags; they’re best eaten within 3 weeks.
Makes 10 Ice Pops
Nutritional Info Per Serving: 90 calories; 0 g fat; 0 mg cholesterol; 21 g carbs;
1 g protein; 2 g fiber; 10 mg sodium
Kiwi-Strawberry Ice Pops