Preparation

First, make a syrup by putting the water and sugar into a saucepan. Bring the solution to the boil and then, once it has been removed from the flame, cool it in a positive blast chiller.

At this point, divide everything into 3 equal parts and add oranges, strawberries and raspberries, after having duly cleaned and cut them into pieces. Each syrup must then be poured into a bag and packed with a vacuum chamber machine at maximum vacuum.

After performing this delicate operation, you must cook the bags at a temperature of 85°C for about 30 minutes. After cooking, open the individual bags and, at three different times, blend the contents until smooth and homogeneous compounds are obtained.

Then pour them into special popsicle moulds and place them in a negative blast chiller for 12 hours. What about the ever-present wooden stick? Simple, insert it carefully after about 1 hour from the beginning of the freezing phase! Now your delicious and refreshing dessert is ready to be enjoyed.