Frozen Fruit Salad

These frozen fruit salad cups are somewhere between a sorbet and a fruit cocktail, and they are one of the easiest make-ahead desserts you will ever pull together.

Strawberries, sliced bananas, and crushed pineapple get tossed in a simple sugar syrup spiked with apricot nectar, then spooned into foil cupcake liners and frozen solid. The apricot nectar is what sets these apart from a basic frozen fruit cup. It adds a velvety sweetness and a floral, stone-fruit flavor that ties the three fruits together.

Let them sit at room temperature for about 5 minutes before serving. Straight from the freezer they are rock-hard. That brief thaw softens the edges just enough to eat with a spoon while the center stays icy and refreshing.

Pro Tips

• Slice the bananas last and toss them with a little of the syrup right away. The sugar slows browning and keeps them looking fresh after freezing.
• Use foil liners, not paper. Paper sticks to the frozen fruit and tears apart when you peel it. Foil releases cleanly.
• Simmer the sugar syrup until it thickens slightly, about 8 minutes. Thin syrup makes the cups icy and crystallized instead of smooth.

Variations

• Add a splash of coconut cream to the syrup for a pina colada feel.
• Swap the strawberries for mango chunks and add a squeeze of lime for a tropical version.
• Stir in a handful of fresh blueberries or raspberries for extra color and berry flavor.