If you’re like most people in the good ole’ U.S. of A and you’re heading to a 4th of July bash, make sure to bring a treat that party goers will absolutely love. My go-to for summer parties is always these super impressive homemade rocket pops. We all remember the conventional version… those red, white and blue frozen popsicles that you’d beg your parents to buy when temps rose. Unfortunately, those rocket popsicles are full of high fructose corn syrup. Essentially, they’re frozen sugar water.
Why not treat your bod to an icy treat that’s delicious, healthy, AND patriotic? Sure, these will take a little bit of time to assemble and prepare, but I promise that you’ll love gobbling up these frozen gems all summer long.
Not only are these seriously yummy, but you’ll be treating your cells to antioxidants that help combat all the evils we indulge in over the summer – namely sun, alcohol and bad food… for the record, that sun burn I sustained at the Cubs game last weekend (while drinking a beer and eating a nitrate-filled hot dog) was a huge inspiration for this popsicle recipe. Did I mention that kids love ‘em too?! Win-win!
Ingredients and Preparation
Note: Prepare each layer separately and store in the fridge before freezing.
Blue layer: In your blender, blend up a carton of blueberries with as much almond milk necessary to get a smoothie-like consistency.
White layer: Mix coconut water (I buy pre-bottled coconut water, but if you’re adventurous, you can purchase young coconuts and crack at home to collect the water). Mix in the juice of 1 lemon and liquid stevia to taste.
Red layer: In your juicer, juice up organic beets and a half carton of strawberries.
Get yourself a silicone or plastic popsicle mold and begin with the blue layer (it’s thickest and takes the longest to freeze). Pour enough of the blue mixture to fill the mold 1/3 of the way. Place in the freezer. When semi-solid, insert a wooden stick and freeze until solid. Next, pour in the white layer until the mould is filled 2/3 of the way. Freeze until solid. Finally, finish with the red layer of red beet/strawberry juice and freeze until the popsicles are completely solid. Before serving, dip the entire mould in a bowl of warm water to loosen. Slide out and serve on a chilled platter garnished with mint leaves. Prepare for your guests to be seriously wowed.
Photo credit: Gabriel Schouten de Jel