Summer is popsicle season. This is undisputed fact. We love any excuse to make these frozen treats whether for a pool party, picnic or BBQ. This year’s July 4th was full of outdoor fun and we had a great time making these red, white and blue popsicles. They’re a fun guilt-free snack both kids and adults are sure to love. Not to mention, so much better than the store-bought variety! Independence Day may be over. However, that doesn’t mean you can’t enjoy these berry delicious popsicles for the rest of the summertime.
Popsicles are incredibly easy to make with an endless array of delicious fruity combinations. We’ve chosen all natural ingredients for our red, white and blue popsicles. First off, don’t be afraid to mix strawberries and steamed beets. Although they sound like quite the odd combo, you’ll find their naturally sweet flavors work quite harmoniously. Plus, together they form such a gorgeous deep scarlet color perfect for popsicles. In addition, we’ve left our blueberries whole for their sweet, juicy flavor and a crunchy textural pop.
For the white part of the popsicle, you can use different things such as greek yogurt or lemon juice. However, there’s nothing more refreshing than coconut water from our Sweet Young Coconuts. These tropical fruits hail all the way from Thailand and are between six to nine months old. The sweet flavor of the water will not only keep you hydrated but is full of excellent health benefits. As for the tender, immature coconut flesh? Simply scoop it out and enjoy it as a snack or use as an ingredient in your favorite desserts.
These red, white and blue popsicles are the perfect sweet treat with a patriotic twist. They’re sure to keep you cool in the scorching summer heat. A taste or two and you’ll definitely be seeing fireworks!
Red, White and Blue Popsicles
- 1/2 lb strawberries (hulled; halved)
- 1 package Melissa’s Organic Peeled and Steamed Red Beets
- 2 tablespoons Melissa’s Organic Blue Agave Syrup
- 2 Melissa’s Sweet Young Coconuts (water reserved)
- meat reserved from 1 coconut
- 1/2 to 1 cup water
- 16 oz. package fresh blueberries
- popsicle molds
- popsicle sticks
- Blend the strawberries, beets and agave with 1/2 cup of water until smooth, adding water slowly, if needed, to make the mixture pour easily. Fill the molds 1/3 of the way and freeze for 1 hour.
- Blend 1/2 of the reserved coconut water and all of the coconut meat until smooth. Fill the molds another 1/3 of the way. Place the sticks in the molds and freeze for another hour.
- Place the whole blueberries in the last 1/3 of the molds and pour coconut water to cover the blueberries. Freeze overnight.
- Remove the pops from the molds by running warm water over the mold until the pops release. Makes about 16 pops.
