Lemon Berry Freeze Pops Recipes

CREAMY LEMONADE ICE POPS

Steps:

• Combine heavy whipping cream, lemon juice, milk, and sugar in a bowl until well combined. Pour into 4 ice pop molds and freeze until solid, at least 4 hours, or overnight.

SUMMERTIME LEMON ICE POPS

Steps:

• Whisk ingredients together and pour into ice pop molds.
• Freeze until hard (about 2 hours).

FRUIT ICE POPS

Steps:

• Combine blueberry pop ingredients in a blender and blend until smooth. Pour into 5 of the pop molds. Repeat process with strawberry pop ingredients. Place in freezer for at least 5 hours or overnight.

FRUITY LEMONADE ICE POPS

Steps:

• In a bowl, mix together the water, lemon juice and agave.
• Place 3-5 blueberries and 1 or 2 kiwi slices in each ice pop mold.
• Gently pour the liquid mixture into each mold. You can reposition the fruit after you've poured in the liquid.
• Freeze 6 hours or until frozen through.
• Serve.

CREAMY LAYERED BLUEBERRY ICE POPS

Steps:

• For lemon syrup, place first 4 ingredients in a small saucepan; bring to a boil, stirring occasionally. Remove from heat; let stand, covered, 10 minutes. Remove rosemary and lemon zest. Stir in lemon juice; cool completely., Place blueberries and sugar in another saucepan; cook and stir over medium heat until berries pop, 5-7 minutes. Cool completely., Add whipped topping to the lemon syrup, whisking to blend. Transfer half the mixture to a pastry bag. Pipe into molds. Layer with blueberries. Pipe the remaining whipped topping mixture over top. Close molds with holders. If using paper cups, top with foil and insert sticks through foil., Freeze until firm, about 4 hours. To serve, dip pop molds briefly in warm water before removing.