[2] If you’re buying new molds, we prefer “groovy” ones like this style, from Tovolo. The pop is bluebery-yogurt; hence, a lighter color than the pure, puréed berries in photo #1.

[3] No molds? Use a loaf plan and slice the pops! Here’s how from Lynne at And Then I Do The Dishes.

If you have no plans this weekend, consider making something fun—like red, white, and blue ice pops.

The vivid colors in these pops (photo #1) come from berries, strawberries, and coconut milk. The berry purées can be made using either fresh or frozen berries.

Simply de-stem, wash and pat dry the fruits; then purée in the food processor [need we add, purée separately?).

If you’re serving them to a sophisticated crowd, you can get creative with herbs and spices, e.g.:

 
You don’t want a hodgepodge, so flavor only one layer. Our personal favorite: heat in the red layer.

If you don’t want to use coconut milk, substitute plain or vanilla yogurt. If you use vanilla, don’t add additional sweetener.
 
 
RECIPE: RED, WHITE & BLUE ICE POPS

Ingredients For 10 Ice Pops

 
Plus

 
Preparation

1. MAKE the simple syrup: Bring water and sugar to a simmer in a small saucepan. Stir until sugar is dissolved and let cool.

2. ADD 1 tablespoon of simple syrup to each of the purées and the coconut milk. Stir well. Fill molds 1/3 of the way with the strawberry purée. Place the lid on the mold and and the wood sticks, letting them protrude about 1/2 inch above the top. Let freeze 40-50 minutes or until somewhat firm.

3. REMOVE the lid of the mold and fill compartments another third of the way with the coconut milk mixture. Replace the lid, making sure all of the sticks are in place; freeze another 40-50 minutes.

4. REMOVE the lid and fill the compartments with the blueberry purée. Replace the lid and freeze completely, at least 8 hours or overnight. When ready to serve…

5. RUN cool water over the sides of the mold and carefully loosen each pop by gently pulling on the handle or the stick. Remove all pops. If not serving immediately, wrap individually in plastic wrap and store in a freezer bag.

A friend saves small yogurt cups for this purpose; but if you haven’t planned ahead, you can use small paper or disposable plastic cups.

You can also use a loaf pan (photo #3) and slice the pops.

Don’t forget the wooden sticks!
 
 
ICE POP VS. POPSICLE

Popsicle® is a trademarked name owned by Unilever’s Good Humor Division (here’s the history of the Popsicle and the Creamsicle®).

Everything else should be called by the generic term, “ice pop.”