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Make Red, White, & Blue Popsicles For the 4th

Make Red, White, & Blue Popsicles For the 4th



To me the best popsicles are fresh ones with chunks of real fruit. Although I've never frozen a homemade version, it's really not that hard to do. With the right kitchen tools - a food processor, fine mesh strainer - and a few cheap super market add ons - dixie cups and popsicle sticks - you can have a tasty and refreshingly cool summer treat. Not a fan of watermelon? Substitute your favorite red fruit - such as strawberries or raspberries - for the melon. This recipe is not difficult, it's just time consuming, so be sure you are not in a rush when you go to make these red, white, and blue treats. It also makes for a great project with children! To add the recipe to your favorites read more



Red, White, & Blue Popsicles
From Bon Appetit magazine

Watermelon ice
2 1/2 cups 1/2-inch cubes seeded watermelon (from 2-pound piece)
1/4 cup sugar
Lemon ice
1/2 cup water
1/4 cup sugar
1/2 cup fresh lemon juice
1/4 cup orange juice
1/4 teaspoon vanilla extract
Blueberry ice
2 cups fresh blueberries (from three 1/2-pint containers)
1 cup water
5 tablespoons sugar
1 teaspoon fresh lemon juice
8 5-ounce disposable paper cups
8 ice pop sticks or wooden coffee stirrers

  1. For watermelon ice: blend watermelon and sugar in processor until smooth. Strain puree into bowl, pressing on solids to extract as much fruit as possible.
    Place cups in shallow baking pan. Spoon watermelon puree into cups, dividing equally (scant 3 tablespoons each). Freeze until mixture is almost frozen, about 2 hours. Cover cups with rounds of foil, sealing tightly at edges. Using tip of small knife, make 1/4-inch slit in center of each foil cover. Push ice pop stick through slit and securely into watermelon ice without hitting bottom of cup. Freeze until watermelon ice is solid, about 1 hour longer.
  2. For lemon ice: bring 1/2 cup water and sugar to boil in heavy small saucepan over medium-high heat, stirring until sugar dissolves. Remove from heat. Mix in lemon juice, orange juice, and vanilla. Cool to room temperature.
  3. Place pan with frozen pops on work surface; carefully fold back foil over each cup without dislodging stick. Spoon lemonade into cups, dividing equally (scant 3 tablespoons each). Reseal foil. Freeze until lemonade layer is solid, about 2 hours.
  4. For blueberry ice:
    stir blueberries, 1 cup water, and sugar in heavy medium saucepan over medium-high heat until sugar dissolves. Boil until berries are very soft, stirring occasionally, about 5 minutes.
  5. Strain mixture into small bowl, pressing on solids to extract as much fruit as possible. Mix in lemon juice. Cool to room temperature.
  6. Place pan with frozen pops on work surface; carefully fold back foil over each cup without dislodging stick. Spoon blueberry mixture into cups, dividing equally (generous 3 tablespoons each). Reseal foil. Freeze until pops are frozen solid, about 8 hours. (Can be made 2 days ahead. Keep frozen.)
  7. Remove foil, then tear or use scissors to cut cup off each pop; return ice pops to pan and freeze until ready to serve.

Serves 8.

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