Makes 6
Oh rocket pops… With their patriotic colors and cold refreshing taste, they make the perfect summer treat for July 4th.
Independence Day is just around the corner, we just knew we had to re-create these nostalgic pops with a fresh, healthy twist.
As if 4th of July popsicles weren’t enough, we’ve added them to a cocktail. Serve with a side of Patriotic Potato Salad and July 4th Flag Cake for the ultimate in red, white, and blue eating.
Ingredients
6 Tbsp lemon juice
2 cups strawberries, hulled
7 Tbsp organic sugar
1 cup non-dairy yogurt
4 Tbsp non-dairy milk
2 cups blueberries
blue vegan food coloring, as needed
Cocktail
1 bottle prosecco
Prep
Clean and prep your popsicle molds. We chose these fun star-shaped ones for these patriotic pops.
Red Layer
Combine the hulled strawberries, 2 tablespoons organic sugar, and 1 ½ tablespoons of lemon juice in a blender.
Blend until fully pureed.
Strain the mixture through a fine sieve to remove any solids.
Fill the popsicle molds 1/3 of the way up.
Place the molds in the freezer, and freeze for 30 minutes to 1 hour or until firm.
White Layer
In a small bowl, combine the non-dairy yogurt, non-dairy milk, 3 tablespoons organic sugar, and 3 tablespoons lemon juice.
Remove the molds from the freezer and fill with mixture another 1/3 of the way to the top.
Place back in the freezer for 30 minutes to 1 hour or until mostly firm.
Blue Layer
In a blender, combine blueberries, 2 tablespoons organic sugar, and 1 ½ tablespoons lemon juice.
Blend until fully pureed then strain through a sieve.
Remove the molds from the freezer and fill the molds, leaving about ¼ inch of space at the top.
Place the lids of the mold into the popsicles.
Freeze until solid.
Notes + Serving Tips
Before serving, run the molds briefly under warm water to release the popsicles.
Popsicles can be kept for up to 1 week in the freezer.
Drop your popsicle in a delicious glass of prosecco for a special treat, or replace some of the lemon juice with vodka for a boozy popsicle.
