Emeril Lagasse’s new cookbook, Essential Emeril, is now available for pre-order!

For more information about the book and to pre-order your copy today click here.


Fresh And Fruity Freeze Pops

  • Yield: 4 pops


  • 1 1/2 cups strawberries (sliced lengthwise to about 1/4 inch thickness)
  • 1/2 cup raspberries
  • 1/2 cup blueberries
  • 1/2 cup Simple Syrup


  • Place all of the ingredients in a blender and puree on high speed until well blended and smooth, about 30 seconds.
  • Divide the fruit puree among 4 paper cups (about 1/2 cup puree per cup).
  • Stand 1 ice-cream stick or plastic spoon in the center of each cup.
  • Poke a small hole in the center of each foil square and place one square over each cup, pushing the stick or spoon handle through the hole to hold it straight.
  • Stand the cups in the freezer and freeze until set, at least 8 hours or overnight. Remove the pops from the freezer and discard the foil squares.
  • Gently tear the paper cups away from the fruit pops and serve.
  • Blender blades are sharpókeep your fingers away! Make sure the lid is on tight before pureeing the fruit!
  • Other fruit possibilities for pops are mangoes, bananas, peaches, nectarines, pineapple, and cherries. Use the fruits that you love.