Fourth of July
by: Ashley McLaughlin
June26,2013
4
2 Ratings
- Makes Four 3.5-ounce pops
Jump to Recipe
Author Notes
Growing up, Rocket Pops were my favorite summer treat! So juicy + refreshing but also filled with a long list of unnecessary ingredients. With this version I've cleaned up the ingredient list and made a fruit-heavy, lightly sweetened treat that you will enjoy all summer long. Perfect for any age! They're also super easy to make and a great recipe for the kiddos to get involved with. If you don't have a popsicle mold, not to worry! These can easily be made using small paper cups. Freeze the mixture as directed below, then before eating just peel the paper away and there you go! Enjoy! —Ashley McLaughlin
- Test Kitchen-Approved
What You'll Need
Ingredients
- 1 cuphulled strawberries, partially frozen
- 1/2 cupblueberries, partially frozen
- 1/2 cupblackberries, partially frozen
- 1 to 1 3/4 cupscoconut water, divided
- 2 to 3 tablespoonsagave nectar or honey, divided
- 1 1/4 cupscrushed ice
- 2 to 3 tablespoonslime juice
- 1 teaspoonlime zest
Directions
- You want to start with berries that are either frozen then partially thawed, or fresh and then about half frozen. Either way works!
- In your blender, blend the strawberries, 1/4 to 1/2 cup coconut water, and 1 1/2 to 2 teaspoons agave [or honey], adding the agave or honey last [to avoid sticking at the bottom], and using the smallest amount of coconut water possible to reach a smooth consistency. You want the mixture as thick as possible for all of the layers.
- Empty into a bowl or glass and freeze for about 30 minutes until starting to thicken. Proceed with the rest of the recipe.
- Rinse your blender then blend the blackberries, blueberries, 1/4 to 1/2 cup coconut water, and 1 1/2 to 2 teaspoons agave [or honey], adding the agave or honey last [to avoid sticking at the bottom], and using the least amount of coconut water to reach a smooth consistency.
- Place in a bowl in the freezer for about 30 minutes until starting to thicken.
- Rinse your blender then blend the crushed ice, lime juice, lime zest, 1/2 to 3/4 cup coconut water, and 1 tablespoon agave or honey, adding the agave or honey last [to avoid sticking at the bottom], using the least amount of coconut water to reach a smooth consistency. Taste and add more sweetener if desired.
- Place in a bowl in the freezer for about 30 minutes until starting to thicken.
- After all mixtures have thickened [You are trying to reach a texture where you can spoon the layers on top of one another without them mixing. Like a thick slushy. However, if they mix it's completely fine!] spoon the strawberry mixture into your popsicle molds first about 1/3 of the way up. Tap on the counter to level.
- Spoon in the lime mixture next making sure there are no air pockets [lightly poke with the top end of the spoon to help fill gaps], then top with the blackberry/blueberry layer and level off the top.
- Place popsicle sticks in the ends [should be thick enough that they remain standing] and freeze until solid, about 4 to 5 hours.
- Serve once frozen. You may need to allow the pops to thaw for about 5 to 10 minutes before being able to remove them from the molds.
Tags:
- American
- Honey
- Blackberry
- Fruit
- Lime Juice
- Summer
- Fourth of July
- Vegan
- Vegetarian
- Gluten-Free
- Snack
- Dessert
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Rosie Washington
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Hello! My name is Ashley, and I'm the photographer + writer behind the blog, Edible Perspective. LOVE // the husband // family // cooking for others // farmers markets // the first winter snow // cycling // snowshoeing // snowboarding // bluegrass // architecture // our pups // farm fresh eggs // mountains // boxed wine // breakfast // biking to breweries // clean sheets // traveling
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3 Reviews
Rosie W. July 4, 2014
My grandkids are going to love making and eating these.
Sarahlmorford July 1, 2013
I just bought rocket pop molds at Home Goods yesterday - can't wait to make these with my nieces at the beach on Thursday!
Shalini June 30, 2013
I can't wait to try these, Ashley! They look and sound incredible. Slurp!
