Frozen fruit cups | Valerie’s kitchen

Frozen Fruit Cups are a refreshing and delicious treat that can be made any time of year. They’re easy to make, customizable, and a great choice for a holiday menu.

This vintage Frozen Fruit Cups recipe is from my mother-in-law’s collection. She used to serve them on her Easter menu and I fell in love with the recipe instantly when I first had them all those years ago.

These pretty little mugs of sweet and squishy fruit are an unexpected and very fun way to brighten up a menu.

As I prepare holiday meals, I can’t help but feel a powerful connection to the women who have most influenced me in my life. My own mother, Margaret, and my mother-in-law, LaVerne.

I have been very fortunate to have these two amazing strong women in my life. I channel them both in the kitchen all the time. Her recipes are always included in our holiday meals so everyone in the family can feel that connection. Funny how a simple Frozen Fruit Cup can create such a nostalgic feeling!

The family recipe tradition is a part of their legacy that I will always cherish and do my best to keep alive.

Notes on ingredients

• apricot nectar – Look for individual cans of apricot nectar in the juice department of your store. I use the Kern brand.
• Simple syrup – You make a simple syrup using granulated sugar and water.
• strawberries – Sliced ​​frozen strawberries in syrup are usually packed in a tub or box. Thaw them in the fridge and don’t drain them.
• pineapple – Canned mashed pineapple in 100% juice, undrained.
• pears – Canned pears, drained and chopped.
• blueberries – Since there are fresh blueberries almost all year round, I like to add some for a pop of color.

This basic recipe can be adapted with a variety of different fruits. Below are some delicious variations.

How to make frozen fruit cups

• Simple syrup– Make your simple syrup by bringing the sugar and water to a boil. Let the mixture simmer until slightly syrupy, about 10 to 12 minutes.
• Cool – The simple syrup will thicken and become even more syrupy as it cools.
• fruit – Place the fruit and apricot nectar in a large mixing bowl.
• Combine – Stir in the cooled syrup and stir.

How to freeze and serve

These Frozen Fruit Cups look super cute in small 5 ounce plastic dessert cups. You can also use plain plastic wine cups or foil cupcake liners for slightly smaller portions.

1. Freeze – Place the cups on a rimmed baking sheet and spread the fruit and juice mixture evenly on top. Place the baking sheet in the freezer for at least 4 hours or overnight.
2. surcharge – When ready to serve, take them out of the freezer and let them sit at room temperature for about 5 minutes to soften them up a bit.

Tips for the best frozen fruit cups

• Choose fruit in a variety of different colors for the most beautiful fruit cups.
• Leave a little headspace when filling your cups as the mixture can expand slightly as it freezes.
• Place the cups on a baking sheet for easy transfer in and out of the freezer. If using foil muffin cases, place them in the wells of a muffin tin to help them hold their shape.
• Leave the fruit cup sit at room temperature Allow to soften slightly 5 minutes before serving.
• Make the frozen fruit cups a day in advance This gives them enough time to freeze solid.

More fruit side recipes you’ll love

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This post was originally published on December 24th, 2011. It has been updated with new text and images.