At your Fourth of July party, cool off with delicious homemade popsicles. Both kids and adults will love these tasty summertime treats.
Red, white and blueberry lemonade pops
Makes 6 pops
- 1 cup sliced strawberries
- 3 tablespoons lemonade, chilled
- 1 teaspoon sugar
- 1 container (6 oz.) Yoplait Original 99% Fat Free French vanilla yogurt
- 3 tablespoons lemonade, chilled
- 1/2 cup blueberries
- 1/2 cup lemonade, chilled
- 1/2 teaspoon sugar
- Place red layer ingredients in your blender. Cover and blend until smooth. Spoon 2 tablespoons of the mixture into six (5-oz.) paper cups. Cover the cups with foil; insert craft stick into center of each pop (or you can use your favorite ice pop moulds). Freeze about two hours or until frozen.
- When first layer is frozen, remove foil from pops. In small bowl, mix white layer ingredients until smooth. Spoon about 2 tablespoons mixture in each cup over frozen layer. Return foil to pops to support sticks. Freeze for about two more hours or until frozen.
- Meanwhile, in blender, place blueberry layer ingredients. Cover and blend until smooth. When white layer is frozen, remove foil from pops. Spoon about 2 tablespoons blueberry layer mixture in each cup over white layer. Return foil to pops to support sticks. Freeze at least six hours until frozen.
Recipe and image courtesy of Betty Crocker
The experts in the Betty Crocker Kitchens encourage parents to get creative with the stick. From unique shapes of wooden craft sticks to colorful straws, you have a variety of different things to use as sticks.
Watermelon chill-out pops
Watermelon is a wonderful summertime treat. Incorporate it into your Fourth of July celebration with these sweet frozen pops.
- 3-1/2 cups seeded and coarsely chopped fresh watermelon
- 1/2 cup sugar syrup
- 1 tablespoon finely chopped fresh basil
- finely grated rind of 1 lime
- 16 small to medium fresh basil leaves
- Put the watermelon, sugar syrup, chopped basil and lime rind in a blender and process until pureed and flecked.
- Put two basil leaves into each of eight 1/3-cup ice pop moulds. Pour the watermelon mixture into the moulds. Insert the ice pop sticks and freeze for six hours, or until frozen.
- To unmould the ice pops, dip the frozen moulds into warm water for a few seconds and gently release the pops while holding the sticks.
This recipe is from the book Irresistible Ice Pops, available from Amazon.
Berry and coconut popsicles
This popsicle recipe is from renowned celebrity chef Ingrid Hoffman of Univision’s sizzling culinary show, Delicioso. Make these ice pops for Fourth of July or any time this summer.
- 1 cup raspberries
- 10 ounces water
- 1 cup coconut milk, unsweetened
- 1/4 teaspoon vanilla extract
- 1 cup blueberries
- 4 ounces plain yogurt
- 7 tablespoons sugar
- In a blender, combine raspberries with 8 ounces water and 3 tablespoons sugar. Blend until mixed well.
- Fill 1/3 of the moulds for popsicles with the raspberry mixture. Freeze 40 minutes or until almost firm.
- Combine the coconut milk with vanilla extract and 2 tablespoons of sugar. Remove the moulds from the freezer and fill another third with the mixture of coconut. Freeze one hour until firm.
- In a blender, combine blue blueberries with yogurt, 2 ounces of water and 2 tablespoons of sugar until completely liquefied.
- Remove the moulds from the freezer and add the mixture of blue blueberries. Freeze two hours more.
- To remove the popsicles of the moulds, pass them by hot water to loosen.