This recipe makes six 3-ounce frozen pops. There may be a little of each flavor left over. If so, pour it into a paper cup or ice cube tray and freeze just as you would the pops. These are great to drop into a glass of sparkling water! You will need less than 1 package of gelatin for all three flavors. Gelatin may be omitted, but the frozen treats will have a slightly icier texture.
Ingredients
RED:
1 tablespoon cold water
¼ teaspoon powdered gelatin (like Knox)
1 tablespoon sugar
2 tablespoons hot water
1 cup strawberries, fresh or frozen
WHITE:
1 tablespoon cold water
¼ teaspoon powdered gelatin (like Knox)
2 tablespoons sugar
1 tablespoon hot water
Juice of 1 large lemon
coconut milk added to lemon to equal ¾ cup
BLUE:
1 tablespoon cold water
¼ teaspoon powdered gelatin (like Knox)
1 tablespoon sugar
2 tablespoons hot water
1 teaspoon lemon juice (optional)
1 cup blueberries, fresh or frozen
Instructions
RED:
In a small bowl or ramekin, sprinkle ¼ teaspoon gelatin over 1 tablespoon cold water. Allow mixture to sit for 5 minutes.
Add sugar and hot water and stir thoroughly. Microwave on high for 10 seconds. Stir and set aside.
In a blender or food processor, blend the strawberries until smooth. Add the warm gelatin mixture and blend briefly. If mixture is too thick to pour or spoon into molds, add 1 tablespoon water and blend.
Fill molds ⅓ full and freeze for 2 hours, or until firm.
WHITE:
In a small bowl or ramekin, sprinkle ¼ teaspoon gelatin over 1 tablespoon cold water. Allow mixture to sit for 5 minutes.
Add 2 tablespoons of sugar and 1 tablespoon hot water and stir thoroughly. Microwave on high for 10 seconds. Stir and set aside.
Put lemon juice in a measuring cup and add gelatin mixture. Add coconut milk to equal ¾ cups liquid.
Remove molds from freezer and add about the same amount of lemon mixture as the strawberry. This should fill the molds approximately ⅔ full.
Freeze for approximately 1 hour. The object is to have it firm but not totally solid, so the handle or stick will be able to penetrate the second layer if necessary.
BLUE:
In a small bowl or ramekin, sprinkle ¼ teaspoon gelatin over 1 tablespoon cold water. Allow mixture to sit for 5 minutes.
Add sugar and hot water and stir thoroughly. Microwave on high for 10 seconds. If you are using lemon juice, add now. Stir and set aside.
In a blender or food processor, blend the blueberries until smooth. Add the warm gelatin mixture and blend briefly. If mixture is too thick to pour or spoon into molds, add 1 tablespoon water and blend.
Remove molds from the freezer and add blueberry mixture to the "fill" line. Add handles or sticks.
Freeze until totally firm - overnight if possible.
Remove pops from molds, running molds under warm water if necessary to release the treats.
Recipe by The Rowdy Baker at http://www.therowdybaker.com/?p=3787