Sunset Push Pops | 日焼けのアイスキャンディー


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Sunset Push Pops | 日焼けのアイスキャンディー

Ingredients (makes 4 push pops)
❤ 1/8 watermelon, cut into eight, 1 cm-thick slices
❤ ½ lemon
❤ approx. ½ cup each of raspberry, mango and lemon sorbet
❤ 3 ziploc bags

1. Using the opening of the push pop, cut out 8 circles from the watermelon. Using the actual push pop will ensure that the circles are the perfect size.
2. Place them on a plate and squeeze juice from half a lemon onto both sides of the watermelon.
3. Scoop each flavour of sorbet into separate Ziploc bags, and slice a small hole in one corner of the bag, to become a piping bag.
4. First, pipe a 1 cm-thick layer of raspberry sorbet into each push pop. Smooth the layer out with a spoon, then top with a slice of watermelon. Press down until there is no gap between the raspberry sorbet and the watermelon.
5.  Pipe a 1 cm-thick layer of mango sorbet on top, then a 1 cm-thick layer of lemon sorbet on top, smoothing each layer with a spoon. If you find that the sorbet is melting and not creating clean lines, place the push pops in the freezer for about 5-10 minutes between each layer.
6. Then pipe on a layer of mango sorbet, place another layer of watermelon on top, then a final layer of raspberry sorbet on top. Place the push pops in the freezer to set for a final 20 minutes, and enjoy!

Want to see more video tutorials? Check out all of my recipes here!

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Sunset Push Pops | 日焼けのアイスキャンディー

❤レモン 1/2分
❤ラスベリー、マンゴーとレモン味のソルベ 各1/2カップ
❤フリーザーバッグ 3枚







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