Rocketpops Recipes
ROCKET POPS
You'd never guess it, but these patriotic pops are hiding watermelon and pineapple purees!
Provided by Recipe by Gesine Bullock-Prado
Time 4h50m
Number Of Ingredients 10
Steps:
- Place the watermelon cubes on a tray, cover with plastic wrap and freeze for 1 1/2 hours or until firm. Place in a food processor with Simple Syrup, lemon juice, mint, if using, and food coloring. Cover and pulse until the mixture resembles a soft sorbet. Transfer to a large pastry bag with a 1/2 inch hole. Fill push-pop molds with mixture. Freeze until firm, about 3 hours. Blue Pops:
- Place the pineapple cubes on a tray, cover with plastic wrap and freeze for 1 1/2 hours or until firm. Place in a food processor with Simple Syrup, lemon juice, mint, if using, and food coloring. Cover and pulse until the mixture resembles a soft sorbet. Transfer to a large pastry bag with a 1/2 inch hole. Fill push-pop molds with mixture. Freeze until firm, about 3 hours.
Nutrition Facts : Calories 44 kcal, Carbohydrate 11 g, Sodium 1 mg, Sugar 9 g, ServingSize 4 red and 4 blue pops, UnsaturatedFat 0 g
ROCKET POPS
Made with fresh fruit, these pops will be a revelation to anyone who grew up with the neon colors and artificial taste of the commercial version. To make them, you'll need 8 (2 1/4 oz.) or 6 (3 oz.) rocket-pop molds. Freeze any leftover sorbet free-form and enjoy as a granita (scrape with a fork occasionally during freezing to keep it from becoming an icy block).
Provided by Jessica Battilana
Time 5h
Yield Makes 6 (3 oz.) or 8 (2 1/4 oz.) pops
Number Of Ingredients 10
Steps:
- Make sorbet syrup: In a small saucepan over medium heat, cook sugar with 1/3 cup water, swirling pan, until sugar dissolves, 3 1/2 minutes. Cool completely.
- Make raspberry layer: In a food processor or blender, purée raspberries with 1 1/2 tbsp. water and the lemon juice. Strain into a liquid measuring cup, then stir in 3 tbsp. sorbet syrup. Using a small funnel, fill "nose cone" of each popsicle mold with 1 to 2 tbsp. raspberry mixture, depending on size of mold. Freeze, nose-cone side down, until firm, about 40 minutes. Rinse food processor, strainer, measuring cup, and funnel.
- Make coconut layer: In food processor, blend coconut milk and lime juice. Pour into measuring cup, then stir in 2 tbsp. sorbet syrup. Using funnel, pour 1 to 2 tbsp. coconut mixture to second "fill line" in mold, on top of raspberry layer. Freeze until firm, about 40 minutes. Rinse food processor, cup, and funnel.
- Make blueberry-lime layer: Purée blueberries with lime juice. Strain into measuring cup, then stir in 1/4 cup sorbet syrup. Using funnel, pour enough blackberry-lime mixture into each mold, on top of coconut layer, to come about 1/4 in. below top. Insert sticks into each popsicle, pushing them into coconut layer. Freeze until solid, at least 3 hours.
- To eat, run molds under water for a second, then gently pull popsicles free.Make ahead: Sorbet syrup, up to 1 month, chilled airtight. Pops, up to 2 months, in molds.Nutritional analysis is per 2 1/4-oz. popsicle.
Nutrition Facts : Calories 105, Carbohydrate 20, Cholesterol 0.0, Fat 3.2, Fiber 1.3, Protein 0.6, SaturatedFat 2.7, Sodium 2.5
THE ROCKET
A cold drink that looks--and tastes!--like a rocket ice pop!
Provided by KitchenWitch
Categories Drinks Recipes Cocktail Recipes Vodka Drinks Recipes
Time 10m
Yield 1
Number Of Ingredients 4
Steps:
- Place half the ice into a bowl; divide the other half of the ice between 2 bowls (1/4 cup of ice in each). Place blue curacao liqueur and 1/2 fluid ounce of lemon vodka into a bowl containing 1/4 cup of ice. Mix well. Place raspberry liqueur and 1/2 fluid ounce of lemon vodka into the other 1/4 cup of ice and mix well. Mix the remaining 1 fluid ounce of lemon vodka into the bowl containing 1/2 cup of ice.
- Layer the blue curacao-flavored ice into the bottom of a glass. Place the lemon vodka-flavored ice over the blue layer; top with the raspberry-flavored ice.
Nutrition Facts : Calories 181.5 calories, Carbohydrate 6.6 g, Sodium 1.5 mg, Sugar 6 g
HEALTHY ROCKET POPS RECIPE
Plan to make these at least 6 hours before you plan to serve them, or the day before to be sure they'll be firm enough to serve.
Provided by Amy Palanjian
Categories Dessert
Time 4h15m
Number Of Ingredients 9
Steps:
- Starting with the Strawberry Layer, blend the ingredients until smooth. Poor into a popsicle mold, filling about 1/3 of the way. Freeze for 15-20 minutes or until just starting to freeze.
- Make the Banana Layer, blending the ingredients smooth. Add to the popsicle mold, filling to about 2/3 full to make the white layer. Freeze for 15-20 minutes or until just starting to freeze.
- Make the Blueberry Layer, blending the ingredients smooth. Add to the popsicle mold, filling to the top. Add the sticks and freeze until firm, about 4-6 hours or overnight.
- To serve, remove the plastic popsicle mold cover by running under hot water for about 10 seconds or let sit at room temperature for a few minutes.
Nutrition Facts : Calories 79 kcal, Sugar 11 g, Sodium 29 mg, Fat 2 g, SaturatedFat 1 g, Carbohydrate 13 g, Fiber 1 g, Protein 2 g, Cholesterol 8 mg, UnsaturatedFat 2 g, ServingSize 1 serving
ROCKET POPS! LAYERED POPSICLES
You can use any flavors or colors you like. Because these popsicles are just basically frozen jello, they don't leave a big sticky mess everywhere as they melt, great for little kids! Use Cool Whip for white layers. Ingredients are per box of jello. "Cooking time" is time for prepping and freezing one layer.
Provided by MommyMakes
Categories Frozen Desserts
Time 35m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Combine 1 flavor of gelatin with 1/2 cup sugar.
- Pour 1 cup boiling water over mixture and stir until gelatin is dissolved.
- Stir in ice.
- Pour first layer into molds or paper cups to desired height.
- Freeze for 30 minutes or until firm.
- Repeat for all desired layers.
- Once the last layer is poured insert popsicle sticks and freeze for several hours or until completely set.
- Store leftover gelatin in refrigerator.
Nutrition Facts : Calories 668.4, Fat 0.1, SaturatedFat 0.1, Sodium 179.9, Carbohydrate 100, Sugar 99.8, Protein 71.9
BOOZY RED WHITE & BLUEBERRY ROCKET POPS
Boozy Red White & Blueberry Rocket Pops - Cocktail Freeze Pops for Independence Day! These fruity red white and blue homemade popsicles are simple to make and perfect for July 4th.
Provided by Sommer Collier
Categories Dessert
Time 10m
Number Of Ingredients 11
Steps:
- Place the ingredients in the blender and puree for 2 minutes to allow the sugar to dissolve. Pour the mixture evenly into 6-8 rocket shape popsicle molds. Freeze for one hour.
- Once the red layer is set, place the ingredients for the white layer in a clean blender jar. Puree for two minutes to dissolve the sugar. Pour the white layer over the red layer in the molds. Freeze for 45 minutes.
- Pour the ingredients into a clean blender jar and puree for 2 minutes to dissolve the sugar. Pour evenly into the popsicle molds. Add popsicle sticks and freeze until solid. At least 3 hours.
- When ready to serve, run the tip of the molds under warm tap water for 30-60 seconds. Then gently pull the popsicles out of the molds.
Nutrition Facts : ServingSize 1 popsicle, Calories 124 kcal, Carbohydrate 19 g, Fat 3 g, SaturatedFat 3 g, Sodium 3 mg, Fiber 1 g, Sugar 17 g
SASKATOON FROZEN YOGURT ROCKET POPS
Rocket pops made with saskatoon berries and yogurt.
Provided by Karlynn Johnston
Categories frozen desserts
Time 1h2m
Number Of Ingredients 3
Steps:
- Puree the ingredients together and pour into your popsicle molds.
- Place in the freezer until they are frozen solid.
Nutrition Facts : Calories 108 kcal, Carbohydrate 20 g, Protein 7 g, Cholesterol 3 mg, Sodium 27 mg, Sugar 19 g, ServingSize 1 serving
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ROCKET POPS RECIPE - SALT PEPPER SKILLET
From saltpepperskillet.com
Cuisine AmericanEstimated Reading Time 3 minsCategory DessertTotal Time 5 hrs 10 mins
- Cook the strawberries and blueberries in separate saucepans with 2 tablespoons water and 2 tablespoons of sugar (or your preferred sweetener) each for 4 to 5 minutes over medium heat.
- Blend each of the berries separately until smooth. The berries can be passed through a fine mesh strainer to remove the seeds if you prefer. Refrigerate to cool.
- Using a funnel; fill the popsicle molds 1/3 the way up with each of the flavors (strawberry followed by yogurt followed by blueberry) freezing each for 1 to 2 hours before adding the next. Add the popsicle stick when filling the second flavor.
- Serve by running water over the popsicle molds for a few seconds to easily remove the rocket pops for enjoying.
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From myrecipes.com
Servings 6Calories 105 per servingTotal Time 5 hrs
- Make sorbet syrup: In a small saucepan over medium heat, cook sugar with 1/3 cup water, swirling pan, until sugar dissolves, 3 1/2 minutes. Cool completely.
- Make raspberry layer: In a food processor or blender, purée raspberries with 1 1/2 tbsp. water and the lemon juice. Strain into a liquid measuring cup, then stir in 3 tbsp. sorbet syrup. Using a small funnel, fill "nose cone" of each popsicle mold with 1 to 2 tbsp. raspberry mixture, depending on size of mold. Freeze, nose-cone side down, until firm, about 40 minutes. Rinse food processor, strainer, measuring cup, and funnel.
- Make coconut layer: In food processor, blend coconut milk and lime juice. Pour into measuring cup, then stir in 2 tbsp. sorbet syrup. Using funnel, pour 1 to 2 tbsp. coconut mixture to second "fill line" in mold, on top of raspberry layer. Freeze until firm, about 40 minutes. Rinse food processor, cup, and funnel.
- Make blueberry-lime layer: Purée blueberries with lime juice. Strain into measuring cup, then stir in 1/4 cup sorbet syrup. Using funnel, pour enough blackberry-lime mixture into each mold, on top of coconut layer, to come about 1/4 in. below top. Insert sticks into each popsicle, pushing them into coconut layer. Freeze until solid, at least 3 hours.
CHIA ROCKET POPS | VEGAN, GRAIN FREE | TWO SPOONS
From twospoons.ca
Category Dessert, Snack, SweetsTotal Time 2 hrs 40 minsEstimated Reading Time 4 minsCalories 200 per serving
- In a bowl add chia seeds, coconut milk, and agave. Whisk to combine. Let sit 2-3 mins then whisk again. Chill in fridge for at least 30 minutes.
- Add blue colouring to one of the bowls and stir to combine. And pink colouring to the second bowl and stir to combine. Leave the third bowl white.
- Fill each of the six popsicle moulds 1/3rd high with pink chia pudding, next add the non-coloured (white) chia pudding to be 1/3rd high, and complete remaining 1/3rd with blue chia pudding.
WHOLE-FRUIT ROCKET POPS RECIPE - GAIL SIMMONS | FOOD & WINE
From foodandwine.com
Category Desserts, Frozen Desserts, PopsiclesTotal Time 6 hrs 50 mins
- 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.
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