How to Make Pop-Sundaes

Vanilla Bean Ice Cream, purchased

Popsicles

Fresh Fruit Sorbet Pops

Passionfruit Peach Pops

Raspberry Watermelon Pops

Strawberry Pineapple Coconut Pops

Triple Berry Lemon Pops

Vanilla whipped cream

REAL Fruit Infused Syrups

Peach Purée

Raspberry Purée

Pineapple Purée

Strawberry Purée

Cream of Coconut

Waffle Butter Cookies, or Tate’s Bake Shop Cookies, purchased

Passionfruit Peach Pop

Ingredients

• 4 cups fresh peaches, peeled and sliced
• 2/3 cup passionfruit juice
• 1/2 cup simple syrup*
• 1 tbsp fresh lime juice

Method

Place all ingredients in blender, and blend until smooth. Pour into popsicle molds, shot glasses, or ice tray. Place in sticks and freeze overnight or 4-6 hours until frozen.

To remove pops from molds, let sit for 1 -2 minutes, or run room temperature water over the base of the mold to release pop.

To make sundaes:

Scoop vanilla ice cream into dish leaving space for your sorbet pop and cookie. Top with whipped cream and drizzle with REAL peach purée. Garnish with mint if desired.

Recipes and ideas, by Amy Richardson

*simple syrup can be purchased in the mixed drinks section at the grocery store. Or made, by bringing 1 cup water and 1 cup sugar to a simmer, then cool to room temperature.

Additional recipes and product information can be found at: www.greattastebuds.wordpress.com Follow Amy on: Instagram, Facebook, and Twitter