A super-easy and delightfully refreshing summer treat, frozen fruit pops with a hint of ginger divides a single sugary bottle of natural gingerale into twelve servings.
Makes 12 1/2-cup fruit pops
1 qt. strawberries, washed, hulled, and halved or 1 qt. washed blueberries or 1 qt. peeled & pitted peaches
1 12-oz bottle natural gingerale
12 1/2-cup fruit pop molds (often sold as a pack of 6, two packs of 6)
Place quart of fruit into a blender or food processor. Add the bottle of natural gingerale. Puree until smooth. Divide mixture evenly into the fruit pop molds. Secure popsicle mold tops. Freeze until frozen completely through, 6-8 hours.
No fruit pop molds? Make your own with popsicle sticks, 6 oz. paper drink cups, a jelly roll or cookie sheet pan with sides, and waxed paper!
Prepare fruit mixture as directed above. Place 12 6-oz. paper drink cups onto a cookie sheet with sides. Divide fruit mixture evenly between the paper drink cups. Place a sheet of waxed paper over all the drink cups. With a paring knife, cut a slit in the waxed paper for the popsicle sticks. Insert the popsicle sticks. Place sheet pan in freezer and freeze pops until completely frozen through, 6-8 hours.