Red, White, and Blueberry Rocket Pops Recipe | Yummly
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Red, White, and Blueberry Rocket Pops

YUMMLY
9Ingredients
7Hours
60Calories
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Description

Savor summer's favorite fresh flavors with these festive, patriotic pops made with watermelon, lemonade, and blueberry yogurt layers. All you need are a few ingredients and some time. You’ll want to allow 2 hours of freezing time for each layer, but once you take a bite you’ll realize the effort is worth it. To make them you’ll need rocket popsicle molds, 6 wooden craft sticks (they're sturdier than the ice pop sticks included with the molds), and some heavy-duty aluminum foil. The recipe is a Yummly original created by Ashley Strickland Freeman.

Ingredients

US|METRIC
6 SERVINGS
  • 1 cup fresh watermelon chunks (seedless)
  • 2 teaspoons lime juice
  • 1 teaspoon light corn syrup
  • 1/2 cup water
  • 3 tablespoons sugar
  • 2 tablespoons lemon juice
  • 1 cup fresh blueberries
  • 1 tablespoon vanilla Greek yogurt
  • 1 drop food coloring (blue, 1 to 2 drops; optional)
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    Directions

    1. Combine watermelon, lime juice, and corn syrup in a food processor or blender and process until very smooth. Pour mixture into a 1-cup glass measuring cup. Divide mixture evenly between 6 (2.5 fluid ounce) rocket-shaped ice pop molds (use about 1 tablespoon plus 1 teaspoon per mold). Freeze until the watermelon layer is firm, about 2 hours. Save any leftover mixture for other uses.
    2. While the watermelon layer freezes, combine water, sugar, and lemon juice in a small saucepan. Bring to a boil and boil until the mixture reduces to 1/2 cup, 5 to 7 minutes. Let cool completely.
    3. Remove pop molds from the freezer. Divide lemonade mixture evenly among the ice pop molds, pouring it on top of the watermelon layer. Tear 6 small sheets of heavy-duty aluminum foil and cover the tops of the molds. Using a paring knife, cut a small slit in the center of each aluminum foil cover and insert a wooden craft stick, making sure sticks are vertical. Freeze pops until the lemonade layer is firm, about 2 hours.
    4. Combine blueberries, yogurt, and blue food coloring (if using) in a food processor or blender and process until very smooth. Strain the mixture through a fine-mesh wire strainer to remove berry skins. Remove foil from ice pops. Divide blueberry mixture evenly among the ice pop molds, pouring it on top of the lemonade layer. Cover with foil, return to freezer, and freeze until the blueberry layer is firm, about 2 hours.
    5. To unmold the ice pops, fill a tall water glass with warm water. Submerge a mold in the water until the pop slides out easily, about 5 seconds (be careful not to submerge the pop so much that water gets into the ice pop). Repeat to unmold remaining pops. Ice pops keep, frozen, about 3 weeks.
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    NutritionView More

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    60Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories60Calories from Fat
    % DAILY VALUE
    Total Fat0g0%
    Saturated Fat0g0%
    Trans Fat
    Cholesterol0mg0%
    Sodium0mg0%
    Potassium65mg2%
    Protein<1g2%
    Calories from Fat
    % DAILY VALUE
    Total Carbohydrate14g5%
    Dietary Fiber<1g2%
    Sugars11g22%
    Vitamin A4%
    Vitamin C15%
    Calcium2%
    Iron

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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