Fruity Rocket Pops

11

PREP TIME

25 min

TOTAL TIME

8 hrs 35 min

Makes

6-8 pops

Fruity Rocket Pops

Photo: Rob Caruso

This supercool update on Rocket Pops is all fruit, no sweat.

Ingredients

  • 3/4 cup freshly squeezed lemon juice , (4 to 6 lemons)
  • 3/4 cup granulated sugar
  • 2 cups water
  • 6-8 ice pop sticks

Fruit Layers

  • 1 1/2 cups strawberries , chopped
  • 2/3 cup water , divided
  • 4 tbsp granulated sugar , divided
  • 3/4 cup blueberries

Instructions

  • Whisk lemon juice with 3/4 cup sugar in large bowl until sugar is dissolved. Stir in 2 cups water.
  • Pour 1 cup lemon mixture into a medium saucepan. Add strawberries, 1/3 cup water and 2 tbsp sugar. Boil over high until strawberries turn mushy, 10 to 13 min. Pour mixture through a fine-mesh sieve into a measuring cup, using the bottom of a ladle to push out all the liquid. Discard pulp. You should have about 11/2 cups strawberry mixture.
  • Pour 1 cup lemon mixture into another medium saucepan. Add blueberries and remaining 1/3 cup water and 2 tbsp sugar. Boil over medium-high heat until blueberries turn mushy, 5 to 7 min. Pour mixture through a fine-mesh sieve into a measuring cup, using the bottom of a ladle to push out all the liquid. Discard pulp. You should have about 11/2 cups blueberry mixture.
  • Fill ice pop mould one-third of the way up with strawberry mixture. Do not put in sticks. Freeze until layer is firm, about 2 hr.
  • Pour remaining lemon mixture two-thirds of the way up the mould (on top of strawberry layer). Insert sticks, digging into strawberry layer. Freeze until lemon layer is firm, about 2 hr. Pour in blueberry mixture until it reaches the top of the mould. Freeze until ice pops are completely firm, about 4 hours, preferably overnight.
  • To serve, dip mould in hot water for 10 to 15 sec, or until pops are easily pulled out.

Nutrition (per serving)

  • Calories
  • 109,
  • Carbohydrates
  • 29 g,
  • Fibre
  • 1 g,
  • Sodium
  • 3 mg.

Originally published in the Today’s Parent June 2015 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen powered by GE.

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