7/02/10 7/02/10 Red, White, and Blue Pops July 2, 2010 by babysugar I Want More! Get our Moms newsletter by tapping the button below. Instant Subscribe Ingredients 2 1/2 cups 1/2-inch cubes seeded watermelon (from 2-pound piece) 1/4 cup sugar 1/2 cup water 1/4 cup sugar 1/2 cup fresh lemon juice 1/4 cup orange juice 1/4 teaspoon vanilla extract 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 Watermelon Ice Blend watermelon and 1/4 cup sugar in processor until smooth. Strain puree into bowl, pressing on solids to extract as much fruit as possible. Lemon Ice Bring 1/2 cup water and 1/4 cup 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. Blueberry Ice Stir blueberries, 1 cup water, and 5 tablespoons sugar in heavy medium saucepan over medium-high heat until sugar dissolves. Boil until berries are very soft, stirring occasionally, about 5 minutes. Strain mixture into small bowl, pressing on solids to extract as much fruit as possible. Mix in lemon juice. Cool to room temperature. Three Ice Mixes Voila! Build Layers 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. 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. 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.) Enjoy! Remove foil, then tear or use scissors to cut cup off each pop; return ice pops to pan and freeze until ready to serve.