Photo: Roberto Caruso
This supercool update on Rocket Pops is all fruit, no sweat.
3/4 cup freshly squeezed lemon juice, (4 to 6 lemons)
3/4 cup granulated sugar
2 cups water
6-8 ice pop sticks
1 1/2 cups strawberries, chopped
2/3 cup water, divided
4 tbsp granulated sugar, divided
3/4 cup blueberries
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.
Carbohydrates 29g, Fibre 1g, Sodium 3mg.
Originally published in the Today’s Parent June 2015 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen powered by GE.