Firecracker Ice Pops

by Kelli on June 26, 2013

Firecracker Ice Pops

Just popping in to say a quick hello and share a very patriotic recipe to get you ready for July 4th next week!

L and I are really enjoying our week of vacation up in the country.  Unfortunately, my internal alarm does quite understand the concept of vacation and sleeping in.  At least I’m not setting the alarm.  As much as I truly love being in the city, I absolutely have to get out on, at least, a semi-regular basis.  While this week is all about rest and relaxation, sitting still isn’t exactly my forte.  So, today my version of relaxation comes in the form of a 13-ish mile hike on the Appalachian Trail.

Firecracker Ice Pops

A couple weeks ago I was inspired by Georgia’s swirly, blended version of these firecracker popsicles.  Her photos had me drooling and reminded me how much I’d been wanting to make tri-color ice pops.

I picked up some berries on my walk home from the subway, and barely set my purse down before I pulled out the popsicle molds.

Make sure you have some time on your hands when you get ready to make these ice pops.  They’re a snap to  make, it just isn’t exactly a lickity split process.  It’s worth every single second though, I promise.  You’ll see what I mean after one bite.  Also, what 4th of July party is complete without Firecracker Ice Pops?!

Firecracker Ice Pops

I love pieces of fruit of my pops!  Even if you process your fruit until it’s fully pureed ( I don’t) you’re likely to still find some strawberry seeds and blueberry skins.  If that’s not really your thing, pass the pureed fruit through a fine mesh strainer before adding the mixture to the popsicle molds.

Firecracker Ice Pops

Firecracker Ice Pops

Ingredients

  • 1/2 lb. strawberries, hulled & quartered (1 1/2 cups)
  • 1/4 cup granulated sugar, divided
  • 1/2 lb. blueberries (1 1/2 cups)
  • 1 1/4 cups Greek yogurt
  • 1 lemon, juice & zest

Instructions

In a medium bowl, mix strawberries with 1 tablespoon sugar. Let the mixture sit for 10-15 minutes so the juices from the berries are released. Add the mixture to a blender, and process until smooth. If using a food processor, transfer the pureed berries to a measuring cup or something with a spouted rim. Fill popsicle molds 1/3 full with the strawberry mixture. Put in the freezer for 45-60 minutes, until they begin to solidify.

In the meantime, in a small bowl, combine yogurt, 2 tablespoons sugar, lemon juice and zest. Remove the popsicle mold from the freezer, and lemon mixture, filling halfway up.

The easiest way for me to add the lemon layer was to spoon the mixture into a resealable plastic bag (alternatively, you can use a pastry bag), snip off one of the corners and pipe the yogurt into the popsicle mold. Then, use a popsicle stick or skewer to even out the layer.

Add the popsicles back into the freezer for another 45-60 minutes, until they begin to solidify.

Meanwhile, combine blueberries and remaining sugar in a blender and process until smooth. Remove the popsicle mold from the freezer and top with the blueberry mixture.

Insert ice-pop sticks and freeze until solid, 2 1/2 to 3 hours.

Notes

Adapted from Martha Stewart

http://thecornerkitchenblog.com/firecracker-ice-pops/

Enjoy!

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{ 15 comments… read them below or add one }

Julia June 26, 2013 at 9:34 AM

Have fun on your hike!! I hope you enjoy the scenery and have a nice firecracker popsicle afterwards. These treats are perfect for my neices and nephews for the 4th – they’d go crazy over them!

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Kelli July 1, 2013 at 1:06 PM

Sadly, our hike was rained out….but there was still a lot of popsicle eating :)

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Georgia @ The Comfort of Cooking June 26, 2013 at 9:40 AM

So glad you had success with this recipe, Kelli! Your ice pops turned out beautiful!

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Kelli July 1, 2013 at 1:04 PM

Thanks so much, Georgia….and thanks again for the delicious inspiration :)

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Stephanie @ Girl Versus Dough June 26, 2013 at 1:58 PM

Enjoy your vacation, Kelli! I loved seeing these ice pops on Georgia’s site and now I’m drooling over them again on yours!

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Kelli July 1, 2013 at 1:03 PM

Thanks my dear!

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Tieghan June 26, 2013 at 4:24 PM

So fun and pretty! They look awesome!

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Kelli July 1, 2013 at 1:02 PM

Thanks so much, Tieghan!

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Kiersten @ Oh My Veggies June 27, 2013 at 7:59 PM

These are beautiful! And I bet they are a million times tastier than the bomb pops I used to eat as a kid. :)

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Kelli July 1, 2013 at 1:02 PM

Thanks, Kiersten! I’m pretty sure I was eating the very same bomb pops as a kid…they were fun but fresh berries & yogurt definitely win in my book!

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Angie@Angie's Recipes June 30, 2013 at 11:26 PM

Seasonal berries and Greek yogurt…what’s not to love these ice pops!

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Kelli July 1, 2013 at 12:58 PM

That’s what I’m saying :) You can’t ever go wrong with fresh berries and Greek yogurt.

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Christina @ The Beautiful Balance July 2, 2013 at 3:30 AM

Love this twist on a childhood classic! The grown up version looks WAY tastier too! ;)

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Kelli July 2, 2013 at 3:00 PM

Yes, so much better than the bomb pops I was eating as a kid :)

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Kim (Feed Me, Seymour) June 25, 2014 at 1:30 PM

Wow, wow, wow! I want to sing about these ice pops from a high mountain! That’s ridiculous but I mean, just look at them! They look like little jewels!

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