Ingredients:

  • 1 cup (200g) granulated sugar
  • 1 cup (240ml) water
  • 1 pound (450g) fresh strawberries, hulled
  • 2 tablespoons (30ml) lemon juice
  • 2 large ripe mangoes, peeled and chopped (about 2 cups/400g)
  • 2 tablespoons (30ml) lime juice
  • 5-6 ripe kiwis, peeled and chopped (about 2 cups/400g)
  • 1 tablespoon (15ml) lime juice
  • Pinch of salt
  • 1 ½ cups (180g) fresh blueberries
  • 1 tablespoon (15ml) lemon juice

Instructions:

  1. Make the Simple Syrup: Combine sugar and water in a saucepan. Heat over medium heat, stirring until sugar dissolves. Bring to a simmer and cook for 1 minute. Remove from heat and let cool completely.
  2. Prepare the Strawberry Layer: Blend strawberries, lemon juice, and 1/4 cup of the cooled simple syrup until smooth. Pour into the loaf pan. Freeze for at least 2 hours, or until firm but not completely solid.
  3. Prepare the Mango Layer: Blend mangoes, lime juice, and 1/4 cup of the cooled simple syrup until smooth. Gently pour over the strawberry layer. Freeze for at least 2 hours, or until firm.
  4. Prepare the Kiwi Layer: Blend kiwis, lime juice, salt and 1/4 cup of the cooled simple syrup until smooth. Gently pour over the mango layer. Freeze for at least 2 hours, or until firm.
  5. Prepare the Blueberry Layer: Blend blueberries, lemon juice, and remaining simple syrup until smooth. Gently pour over the kiwi layer. Freeze for at least 2 hours, or until firm.
  6. Freeze Completely: Cover the loaf pan tightly with plastic wrap and freeze for at least 2 more hours, or preferably overnight, until completely solid.
  7. Serve: Let stand at room temperature for 5-10 minutes before scooping and serving.