Frozen Applesauce'N' Fruit Cup

This is a dump-and-freeze treat with one trick worth knowing: the applesauce acts as the binder and sweetener, holding the fruit suspended so the cups freeze into something scoopable rather than a brick of ice.

A tablespoon or two of orange juice concentrate punches up the citrus and keeps the texture from going icy. Concentrate, not regular juice, the lower water content matters here.

Drain the mandarin segments well or you’ll dilute the applesauce. A quick blot with paper towels is fine.

The 30-minute thaw before serving is the make-or-break step. Straight from the freezer these are rock solid, but a short rest brings them to a slushy, spoonable softness that’s halfway between sorbet and a fruit salad.

Pro Tips

• Paper cups make this kid-friendly and lunchbox-ready, just freeze in muffin liners inside a tin.
• Use chunky applesauce for more texture, smooth for a cleaner sorbet feel.
• Halve the grapes if serving to small kids, whole grapes are a choking hazard.
• These keep up to a month in the freezer, covered tightly.

Variations

• Stir in a handful of fresh blueberries or diced peaches when in season.
• Swap orange juice concentrate for pineapple juice concentrate for a tropical version.
• Add a teaspoon of lemon zest for extra brightness.