Step 2: Choose a Juice. BHG / Cara Cormack. Just before serving, pour the chilled juice mixture into a large punch bowl. Stir in 2½ cups of a juice blend from the following options: Cranberry-apple juice. Pineapple-orange-banana juice blend. Pink grapefruit juice. Pomegranate juice. Raspberry juice blend. 1. In blender, place all ingredients. Cover; blend until smooth. 2. Divide mixture among 6 (5-oz) paper cups. Cover cups with foil; insert craft stick into center of each pop. (Or fill ice pop molds according to manufacturer’s directions.) Freeze about 6 hours or until frozen. Puree blackberries and mixed berry yogurt, set aside. Layer the popsicles as follows; 1 tablespoon lemon, 1 tablespoon blackberry, repeat. Swirl layers if desired. Gently tap the molds on the countertop to remove any air bubbles. Insert the popsicle sticks, and then freeze for at least 6 hours, or overnight. Make 2 ice cubes from each color. Fill 1 cube with 1 color and fill up with water. Repeat with the other colors and put your ice cube tray in the freezer. Depending on the size of your ice cube shape and the temperature of your refrigerator, the ice cubes will be ready after at least 2 hours. It’s super quick and simple to make and all you need to make it possible is some fruit of your choice, some dry ice, a cooler and some shrink wrap. Thanks to the fact that dry ice is basically frozen carbon dioxide at a temperature of around -78 ˚C, as it melts inside the box, the gas released - pure carbon dioxide - carbonates the fruit inside. Add half the mix to a lined loaf pan and dot with 1 tablespoon of passionfruit curd, swirl with a knife. Top with the other half of the ice cream mix and then repeat the same on top with the passionfruit curd. 3 tablespoons passion fruit curd. Place the loaf pan in the freezer and freeze for 8 hours or until frozen. .

how to make fruit ice