Patriotic Popsicles
PATRIOTIC BERRY POPSICLES
Summer is finally here, and it’s time for all the red, white and blue! Ever since childhood I’ve loved rocket pops. In fact, they are my favorite kind of popsicles aside from orange creamsicles.
All you really need is a good popsicle mold, which I purchased from Amazon. There’s so many different shapes, sizes, popsicle slots, it really depends on what you want. My mold serves 10, and it’s the classic popsicle bar shape, which is my favorite, of course.
To get that perfect amount, I measured 2 tablespoons of each fruit layer, and froze them after pouring the blended fruit in for about 15 minutes. Just enough to get the popsicle stick through each layer and so that each layer doesn’t blend in with the other. You will get a bit of drag from the darkest layer, in this case blueberries, but that’s only natural since you’re pushing from the bottom to get it to release from the mold. In this order, strawberry is the “bottom” when pouring, but is actually the top of the popsicle. See below for the recipe, and cheers to summertime with a popsicle in each hand!
Fresh strawberries are essential here, and ripe bananas!
If you want a brighter blue, use more coconut cream! I like mine more natural.
PATRIOTIC BERRY POPSICLES RECIPE
Ingredients
12oz strawberries, remove stem
12oz blueberries
3 bananas
2 tablespoons coconut cream for each fruit blend (6 total)
1 tablespoon simple syrup for each fruit blend (3 total)
1 10 slot silicon popsicle mold https://www.amazon.com/dp/B07VPC5XDQ/ref=dp_cerb_2
1 small funnel (my mold came with a kit of sticks and a funnel)
Instructions
Make a “fruit station” of your strawberries, bananas, and blueberries in a bowl. Make sure you have them in that order, because you do want to get the flag colors in order! This will be an easier clean up, trust me.
Blend the strawberries first, with 2 tablespoons of coconut cream and 1 tablespoon of simple syrup. Pour into a lipped bowl and then pour 2 tablespoons into the funnel over each popsicle slot. I use an ounce/tablespoon cup to pour the 2 tablespoons first, then pour through the funnel to make sure I am measuring correctly. Place in the freezer for 15 minutes while you make the banana mixture.
Rinse out the blender or processor quickly, and add in the bananas, the coconut cream and syrup, same as the strawberries. Remove the mold with the strawberry layer from freezer, and pour in the banana mixture, 2 tablespoons for each slot. Put mold back in the freezer for another 15 minutes.
Repeat the rinse process for the banana mixture that was in the blender, and then add in your blueberries for the final layer, aka the bottom layer when completed. Add in the cream and syrup as before, blend, and then top off each popsicle slot with the blueberry mixture.
Seal the mold with the silicon lid that has the slits in them. Slowly push your popsicle sticks Into the slots to make sure you don’t reach the bottom. I usually leave about 1 inch of stick showing.
Place the full lidded-popsicle mold in freezer for 5-6 hours.
