Patriotic Fruit Pops
Author: 
 
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
  1. RED:
  2. In a small bowl or ramekin, sprinkle ¼ teaspoon gelatin over 1 tablespoon cold water. Allow mixture to sit for 5 minutes.
  3. Add sugar and hot water and stir thoroughly. Microwave on high for 10 seconds. Stir and set aside.
  4. 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.
  5. Fill molds ⅓ full and freeze for 2 hours, or until firm.
  6. WHITE:
  7. In a small bowl or ramekin, sprinkle ¼ teaspoon gelatin over 1 tablespoon cold water. Allow mixture to sit for 5 minutes.
  8. Add 2 tablespoons of sugar and 1 tablespoon hot water and stir thoroughly. Microwave on high for 10 seconds. Stir and set aside.
  9. Put lemon juice in a measuring cup and add gelatin mixture. Add coconut milk to equal ¾ cups liquid.
  10. Remove molds from freezer and add about the same amount of lemon mixture as the strawberry. This should fill the molds approximately ⅔ full.
  11. 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.
  12. BLUE:
  13. In a small bowl or ramekin, sprinkle ¼ teaspoon gelatin over 1 tablespoon cold water. Allow mixture to sit for 5 minutes.
  14. 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.
  15. 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.
  16. Remove molds from the freezer and add blueberry mixture to the "fill" line. Add handles or sticks.
  17. Freeze until totally firm - overnight if possible.
  18. 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