JULY 4th: Red, White & Blue Ice Pops | THE NIBBLE Blog - Adventures In The World Of Fine Food JULY 4th: Red, White & Blue Ice Pops – THE NIBBLE Blog – Adventures In The World Of Fine Food
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JULY 4th: Red, White & Blue Ice Pops

Popsicle and other brands make red, white and blue ice pops. But we’re not in grade school, and we want something more flavorful (and natural!) on a hot summer day.

So we trotted out our ice pop molds to make our own red, white and blue “firecracker” pops. The recipe is courtesy of Brown Eyed Baker, who adapted it from Everyday Food.

The layers are made from strawberries (red), sweetened plain yogurt (white) and blueberries (blue). Very little sugar is added. Instead, a bit of lime juice heightens the flavors.

Prep time is 2 hours. You can make them up to a week in advance.

RECIPE: RED, WHITE & BLUE “FIRECRACKER” ICE POPS

Ingredients For 6 Three-Ounce Pops
 
For The Red Layer

  • 2 cups halved, hulled strawberries (or whole raspberries)
  • 2 tablespoons granulated sugar
  • 1½ tablespoons fresh lime juice
  •  
    For The White Layer

  • ¾ cup full-fat plain yogurt
  • 4½ tablespoons heavy cream
  • 3 tablespoons granulated sugar
  • 3 tablespoons fresh lime juice
     
    For The Blue Layer
  • 2 cups blueberries
  • 2 tablespoons granulated sugar
  • 1½ tablespoons freah lime juice
  •    

    firecracker-popsicles-browneyedbaker.230s

    Delicious homemade red, white and blue ice pops. Photo courtesy BrownEyedBaker.com.

     

    berries-box-WS-230
    Fresh fruit purée makes the best ice pops. Photo courtesy Williams-Sonoma.
     

    Preparation

    1. MAKE the red layer: In a blender, combine the strawberries, sugar and lime juice. Purée, scraping down the sides as needed. Pour through a fine-mesh sieve into a bowl, pressing the juice from the solids; then discard the solids. Fill the ice-pop molds 1/3 of the way. Freeze until firm, about 30 minutes. You may have some purée leftover—use it as a topping the next time you have a container of yogurt.

    2. MAKE the white layer: Whisk together the yogurt, cream, sugar and lime juice in a small bowl. Remove the molds from the freezer and top with the yogurt mixture, filling each another 1/3 of the way. Freeze until firm, about 30 minutes.

    3. MAKE the blue layer: In a clean blender, purée the blueberries, sugar and lime juice, scraping down sides as needed. Pour through a fine-mesh sieve into a bowl, pressing the juice from the solids; then discard the solids.

     
    4. REMOVE the molds from the freezer and insert the ice pop sticks through the white layer. Top with the blueberry purée (again, you may have some leftover), leaving ¼-inch of free space at the top of the molds. Freeze until solid, 3 hours or more. Just before serving, briefly run the molds under hot water to release the pops.
      




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