Frozen Fruit Cups

A spoon resting near plastic cups filled with slushy frozen fruit.

5 from 2 votes

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

Prep Time30

Cook Time0

Freezing Time4

Total Time4 30

Course: Side Dish

Cuisine: American

Servings: cups

Calories: 79kcal

Author: Valerie Brunmeier

Ingredients

¾ cup granulated sugar
½ cup water
2 cups apricot nectar like Kern's
10 ounces frozen strawberries in syrup thawed and undrained
8 ounces canned crushed pineapple in 100% juice undrained
8 ounces canned pears drained and cut into small pieces
½ cup fresh blueberries optional

Instructions

Bring the sugar and water to boil in small saucepan. Reduce the heat and simmer until syrupy, about 10 to 12 minutes. Set aside to cool. The mixture will become more syrupy as it cools.
Meanwhile, combine the remaining ingredients in a large bowl. Stir in the cooled syrup.
Place 16 sturdy 5-ounce plastic dessert or wine cups on a large baking sheet. Spoon the fruit and juice evenly between the cups, leaving a little head space.
Transfer the baking sheet to the freezer. Freeze until firm for at least 4 hours or overnight. Let stand 5 minutes at room temperature before serving.

Notes

To Freeze in Foil Baking Cups

Line muffin pans with foil baking cups and spoon the fruit and juice evenly between them. Freeze as directed in the recipe. This recipe will fill about 18 baking cups.

Nutrition