Rocket Pops

Ingredients:

  • 1 cup hulled strawberries (partially frozen)
  • ½ cup blueberries (partially frozen)
  • ½ cup blackberries (partially frozen)
  • 1-1¾ cup coconut water (divided)
  • 2-3 tablespoons agave nectar or honey (divided)
  • 1¼ cups ice (crushed)
  • 2-3 tablespoons lime juice
  • 1 teaspoon lime zest

Directions

Start with berries that are either frozen then partially thawed, or partially frozen. In a blender, blend the strawberries, ¼-½ cup coconut water, and 1½-2 teaspoons sweetener. The mixture to be thick, so use the smallest amount of coconut water possible. And add sweetener last to avoid it sticking to the bottom of the blender.

Empty the strawberry mixture into a bowl or glass and freeze for about 30 minutes — it should start to thicken. Rinse the blender, then repeat with the blackberries, blueberries, coconut water, and sweetener: blend and freeze.

Rinse the blender, then blend the crushed ice, lime juice, lime zest, ½-¾ cup coconut water, and 1 tablespoon sweetener, again adding the sweetener last and using as little coconut water as possible. Taste for sweetness. Place in a bowl in the freezer for about 30 minutes, until starting to thicken.

The purées should reach a texture where you can spoon them on top of one another without them mixing — like a thick slushy. After all mixtures have thickened, fill your popsicle molds about 1/3 of the way up with the strawberry mixture. Tap on the counter to level.

Spoon in the lime mixture next making sure there are no air pockets (lightly poke with the top end of the spoon to help fill gaps), then top with the blackberry/blueberry layer and level off the top.

Place popsicle sticks in the ends (your mixture should be thick enough that they remain standing) and freeze until solid, about 4-5 hours.

Serve your popsicles once frozen. They may need to thaw for about 5-10 minutes before you’re able to remove them from the molds.

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