Whole-Fruit Rocket Pops

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Like so many kids, summers at the beach were everything to me: freedom, friends, fresh air, and most of all—frozen treats from the truck that pulled into the beach parking lot each afternoon, which we'd run to meet with crumpled bills clenched tightly in our fists. There was nothing better than those sticky sweets and the satisfaction that came from choosing whatever you wanted from the familiar menu. I usually opted for a strawberry shortcake pop, but once in a while I relished a rocket pop. Who could resist those bright, sugary layers, as well as the bonus of the deep blue your tongue turned? Perfect for showing off to your siblings.Flash forward 30 years and I still get nostalgic for those pops. Of course, they've now become a favorite of my 5-year-old daughter, too, on our annual family pilgrimage to beautiful Good Harbor Beach on the North Shore near Boston. But, as a mom, the ingredients don't thrill me as much as they once did. So I decided to make a version of my own, still bursting with deep hues and summer flavor but with a slightly more adult approach. Mine are layered with strawberry-lime, coconut-banana and ginger, and blueberry-mint. Making the simple base for the layers is easy using a home blender; just be sure to freeze each layer sufficiently before pouring in the next, and use a small funnel to get even layers and keep the sides of your popsicle mold clean. Rest assured, the kids will still come running!

By

Gail Simmons

Updated on April 30, 2019

Active Time:

35 mins

Total Time:

6 hrs 50 mins

Yield:

8

Cook Mode (Keep screen awake)

Ingredients

1/2 cup granulated sugar
1/2 cup water
1 cup fresh strawberries, stemmed
1 teaspoon lime zest plus 3 tablespoon fresh lime juice (from 2 limes), divided
1/3 cup well-shaken and stirred canned unsweetened coconut milk
1/3 cup sliced banana
1 1/2 teaspoons grated peeled fresh ginger
1 cup fresh blueberries
2 teaspoons finely chopped fresh mint

Directions

Bring sugar and 1/2 cup water to a boil in a small saucepan over medium-high. Reduce heat to medium-low; cook, stirring occasionally, until sugar dissolves, about 3 minutes. Transfer to a small heatproof bowl; let cool completely, about 1 hour.
Place strawberries, lime zest, 2 tablespoons lime juice, and 2 tablespoons cooled simple syrup in a blender; process until smooth, about 20 seconds. Pour mixture evenly into 8 (2 1/2-ounce) rocket pop molds (about 4 teaspoons each). Cover molds with plastic wrap; freeze until just set, 45 minutes to 1 hour.
Wipe blender clean. Add coconut milk, banana, ginger, and 2 tablespoons simple syrup to blender; process until smooth, about 20 seconds. Uncover pop molds. Pour mixture evenly over strawberry mixture in pop molds (about 4 teaspoons each). Re-cover with plastic wrap; freeze until just set, 45 minutes to 1 hour.
Wipe blender clean. Add blueberries, mint, 2 tablespoons simple syrup, and remaining 1 tablespoon lime juice to blender; process until smooth, about 20 seconds. (Reserve remaining simple syrup for another use.) Uncover pop molds. Pour blueberry mixture evenly over coconut mixture in pop molds (about 4 teaspoons each). Insert pop mold sticks into pops; freeze until completely frozen, about 4 hours. To serve, run molds under warm water for a few seconds, and gently pull ice pops out of molds.

Jennifer Causey

Originally appeared: May 2019

Whole-Fruit Rocket Pops

Ingredients

Directions

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