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1 pint (2 cups) strawberries, hulled
4 nectarines (1 to 1 ½ pounds total), halved, pitted, and cut into chunks
½ cup sugar


In a blender, puree strawberries, nectarines, and sugar until smooth.
Pressing with a spoon or rubber spatula, pass mixture through a fine-mesh sieve into a glass measuring cup (discard solids).
Pour mixture into eight 3-ounce pop molds.
Insert sticks, then freeze until firm, at least 4 hours and up to 1 week.