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Pluot Sherbet Popsicles


1 pound Pluots (about 6-8 depending on size)

3/4 cup granulated Sugar

1 cup Half-and-Half (or Whole Milk)


  • Slice pluots, skins included, directly into a blender. This will best ensure all juices are retained.

  • Puree pluots with 3/4 cup of sugar, until smooth.

  • Blend in half-and-half or milk.

  • Pour into a popsicle mold and freeze for 4+ hours.

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