Ingredients
1 1/2 cups fresh or frozen blackberries, thawed
1 tablespoon sugar
1 cup sliced peeled peaches
1 1/2 cups cubed honeydew melon
dash salt
Method
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Wire mesh fruit bowl — air circulation prevents premature ripening
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fast centrifugal juicer for fresh fruit and vegetable juice
Record your recipes and experiments — organized cooking journal
Sweet Korean fruit vinegar — drinking vinegar, dressings, marinades
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Wire mesh fruit bowl — air circulation prevents premature ripening
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fast centrifugal juicer for fresh fruit and vegetable juice
Record your recipes and experiments — organized cooking journal
Sweet Korean fruit vinegar — drinking vinegar, dressings, marinades
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Place blackberries and sugar in blender, and process until smooth. Strain the mixture through a fine mesh sieve into a bowl; discard solids. Set blackberry puree aside. Puree the peaches in a blender; set aside. Puree honeydew and salt; set aside. Spoon 2 tablespoons blackberry mixture into 6 (3-ounce) popsicle molds. Layer on 2 tablespoons peach puree. Spoon 2 tablespoons honeydew puree on top of peach layer. Place sticks in center of molds. Freeze 6 hours or until thoroughly frozen.