Passion fruit bolis (Colombian ice pops)
3-ingredient passion fruit ice pops (bolis), ready in 10 minutes.
Bolis, aka Colombian ice pops, were the epitome of vacations in Colombia. And when we moved to the States, I discovered that ice pops are multicultural and for many of us, they scream childhood nostalgia. When I was dreaming up my coffee shop, it always involved bringing Colombian flavors to it and marrying them to memories, because, well, I’m a very nostalgic person and I love experiences and celebrating the beautiful things in life. And ice pops were the perfect vehicle for this, so I made different juices - the same kind I would have with meals in Colombia, found disposable ice pop sleeves, and ta-da, my version of Bolis was born.
The flavors depended on what was available, but thankfully in Tampa we have a good amount of Hispanic products, so I found mora (Andean blackberry), maracuyá (passion fruit), and lulo (naranjilla - kind of similar to maracuyá but not really). These are available in local supermarkets, in the Hispanic frozen section, and even online (links provided below). We sold them individually, and they were a hit in the crazy heat that is Tampa 80% of the time.
Once we left our original space (which we thought was going to be our home) and started popping all over town, these were the first to make the cut. After all, transporting frozen treats in the heat and storing them in an ice cooler just doesn’t work.
So let’s make these! These come together in 10 minutes, are only 3 ingredients, and they’re SO tasty. See the video after the recipe if you’re a visual learner.
Passion fruit bolis
Ingredients
8oz frozen passion fruit pulp
18oz water
4 tablespoons sugar
Makes ~7 bolis. Double the recipe to have a bigger stash in your freezer.
Instructions
Blend all together
Use a funnel to pour into ice pop sleeves, up to the fill line
Freeze
To serve, cut off the top
That’s it!
Tips
The juice tends to start separating if it sits, so a quick blend after you’ve filled 4 sleeves helps make sure you don’t end up with the ones you fill last being mostly water.
Try the recipe with other tropical fruits that may be available to you in frozen pulp form - just sub in the same amount.
The type of pulp doesn’t matter as long as the fruit is the only ingredient. I’ve seen some frozen fruit juices that have other ingredients added to them, including sugar, so just check for that, as it would change the final result of this recipe. I’ve used Goya a ton, and the one in the video was new to us and I believe a bit more expensive, but it happened to come cubed and was available at our closest grocery store.
For reference, here's other frozen fruit pulp available online. They come in larger quantities, which is reflected in the price, but you could keep some in the freezer or make a big batch of bolis for summer birthday parties, etc.:
Let me know if you have any questions at all, and I’d love to hear if you make it and how it went for you!
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