Oh summertime, where has it gone? As you could tell, I took a bit of a blogcation to enjoy the outdoors. With the current heat wave we’re having, I’m now stuck inside. That’s when you know its popsicle time.
We’re in Olympic mode here at home. Rocket Pops are a fun treat to have while watching your teams. They’re so versatile; you could make it with other flag colors too. My version has just three ingredients and is without added sugar. After several attempts, I even found a trick to keep the layers from blending.
All-Natural Rocket Pops
Yield: 4-6 popsicles Freezer Time: 3 hours
1 cup of plain coconut water
½ pint of strawberries, stems removed and rinsed
½ pint of blueberries, rinsed
- In a blender, blend 1/3 a cup of coconut water with ½ pint of strawberries until smooth.
- Add the strawberry mixture to your popsicle molds and freeze the first layer for an hour.*
- After the strawberry layer is frozen, add about 1/3 cup of coconut water, and freeze again for an hour.*
- For the final layer, blend 1/3 cup of coconut water with ½ pint of rinsed blueberries.
- Place a fine sieve over a bowl, and push the blueberry mixture through it with the back of a spoon (this step is optional for a more “popsicle-like” texture).
- Pour the blueberry mixture into the molds, add the popsicle sticks, and freeze for another hour.
* An hour freezer time per layer seems to be the winning number. I tried it at increments of 35 minutes and 45 minutes with no luck.
** Before I added the coconut water layer, I marked on the outside of the mold how far I wanted the Popsicle stick to go in. That way you don’t overfill the mold (which I did twice).