Chef Elle’s Fruit Pops

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Stone Fruit Pops developed by Chef Elle

You probably haven't chased an ice cream truck in years, but you'd still like to enjoy those frozen treats. If you have some fresh fruit on hand and can spare a few minutes, Chef Elle is back with a delicious recipe that you can make even after summer is long gone.

And as always, she's kept it fresh and easy.

6 medium nectarines
2 oz. sugar syrup* (see below)
lemon grass stalk

sharp knife, food processor, grater, 5 oz. waxed paper cups, popsicle sticks, measuring cups, small pot, wooden spoon
Old School Translations
T = tablespoon; t = teaspoon; c = cup

Using a box grater, grate lemongrass.
Rinse, remove skin and slice nectarines. Place nectarine pieces, sugar syrup and lemon grass in food processor. Pulsate to blend ingredients.
Fill cups with fruit mixture. Once partially frozen, insert sticks and return to freezer for at least eight hours.
To unmold, place paper cups in hot water for approximately five seconds. Stone Fruit Pops should separate easily from paper cups. (yields 6 servings) To accommodate a larger crowd, simply double or triple the ingredients.
Easy Solutions: *To make sugar syrup, combine 1 1/2 c sugar and 1 cup water. Cook over low heat until sugar completely dissolves. Transfer to an airtight container and refrigerate. When making fresh carrot and apple juice, lemongrass is a wonderful replacement for ginger. It's also an alternative for lemon when making tea. As always, the ingredients are organic and fresh. And for quality assurance and optimal results, Chef Elle suggests following the recipes as written and using products mentioned.

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© 2013 Elle Green All Rights Reserved. Chef Elle appears courtesy of Simple Conceptions. Recipes developed and tested by Elle Green. Credits: Food Styling and Photography: Sharky; Home Cook Recipe Testers: Jolena Campbell, Alice Maloney and G. W. Weeks


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