Watermelon Lemonade And Blueberry Ice Pops Recipes

WATERMELON LEMONADE ICE POPS RECIPE

Steps:

• Place the watermelon and lemonade concentrate in a blender or food processor. Process for 10-20 seconds or until the mixture is smooth. Pour this mixture through a wire mesh strainer to catch any seeds or solids.
• Fill up your molds leaving a little bit of room at the top because the mixture will expand when frozen. Place the molds in the freezer for an hour to partially freeze and then insert the ice pop sticks. Freeze for an additional 3 hours or until solid.

YOGURT WITH BLUEBERRIES & HONEY

Steps:

• Place yogurt in a bowl. Top with blueberries and drizzle with honey.

WATERMELON, LEMONADE, AND BLUEBERRY ICE POPS

Steps:

• For watermelon ice:
• Blend watermelon and sugar in processor until smooth. Strain puree into bowl, pressing on solids to extract as much fruit as possible.
• Place cups in shallow baking pan. Spoon watermelon puree into cups, dividing equally (scant 3 tablespoons each). Freeze until mixture is almost frozen, about 2 hours. Cover cups with rounds of foil, sealing tightly at edges. Using tip of small knife, make 1/4-inch slit in center of each foil cover. Push ice pop stick through slit and securely into watermelon ice without hitting bottom of cup. Freeze until watermelon ice is solid, about 1 hour longer.
• For lemon ice:
• Bring 1/2 cup water and sugar to boil in heavy small saucepan over medium-high heat, stirring until sugar dissolves. Remove from heat. Mix in lemon juice, orange juice, and vanilla. Cool to room temperature.
• Place pan with frozen pops on work surface; carefully fold back foil over each cup without dislodging stick. Spoon lemonade into cups, dividing equally (scant 3 tablespoons each). Reseal foil. Freeze until lemonade layer is solid, about 2 hours.
• For blueberry ice:
• Stir blueberries, 1 cup water, and sugar in heavy medium saucepan over medium-high heat until sugar dissolves. Boil until berries are very soft, stirring occasionally, about 5 minutes. Strain mixture into small bowl, pressing on solids to extract as much fruit as possible. Mix in lemon juice. Cool to room temperature.
• Place pan with frozen pops on work surface; carefully fold back foil over each cup without dislodging stick. Spoon blueberry mixture into cups, dividing equally (generous 3 tablespoons each). Reseal foil. Freeze until pops are frozen solid, about 8 hours. (Can be made 2 days ahead. Keep frozen.)
• Remove foil, then tear or use scissors to cut cup off each pop; return ice pops to pan and freeze until ready to serve.

WATERMELON-BLUEBERRY ICE POPS

Steps:

• Process melon, sugar, lemon juice, and corn syrup in a food processor until smooth. Pass through a fine sieve into a large measuring cup; discard solids.
• Stir berries into watermelon mixture; divide among 10 4-ounce ice-pop molds. Freeze overnight.

WATERMELON,LEMONADE, AND BLUEBERRY ICE POPS

Steps:

• 1. For watermelon ice: Blend watermelon and sugar in processor until smooth. Strain puree into bowl,pressing solids to extract as much fruit as possible.
• 2. Place cups in shallow baking pan. Spoon watermelon puree into cups, dividing equally (scant 3 tbsp each). Freeze until mixture is almost frozen, about 2 hours. Cover cups with rounds of foil, sealing tightly at edges. Using tip of small knife, make 1/4 inch slit in center of each foil cover. Push ice pop stick through slit and securely into watermelon ice without hitting the bottom of cup. Freeze until watermelon ice is solid, about 1 hour longer.
• 3. For Lemon Ice: Bring 1/2 cup water and sugar to boil in heavy small saucepan over medium high heat, stirring until sugar dissolves. Remove from heat. Mix in lemon juice, orange juice, and vanilla. Cool to room temp.
• 4. Place pan with frozen pops on work surface;carefully fold back foil over each cup without dislodging stick. Spoon lemonade into cups, dividing equally (scant 3 tbsp each) Reseal foil. Freeze until lemonade layer is solid, about 2 hours.
• 5. For Blueberry Ice: Stir blueberries, 1 cup water,sugar in heavy medium saucepan over medium-high heat until sugar dissolves. Boil until berries are very soft stirring occasionally, about 5 minutes. Strain mixture into small bowl, pressing on solids to extract as much fruit as possible. Mix in lemon juice. Cool to room temp.
• 6. Place pan with frozen pops on work surface; carefully fold back foil over each cup without dislodging stick. Spoon blueberry mixture into cups, dividing equally (generous 3 tbsp each) Reseal foil. Freeze until pops are frozen solid, about 8 hours. (Can be made 2 days ahead. keep frozen)
• 7. Remove foil, then tear or use scissors to cut cup off each pop; return ice pops to pan and freeze until ready to serve.