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Ingredients
- inch cubes (2 cups) 2 tablespoons Simple Syrup 1 tablespoon lemon juice 1 fresh mint leaf (optional) 1/2 teaspoon red food coloring Blue Pops 10 ounces pineapple, cut into 1
- inch cubes (1 3/4 cups) 2 tablespoons Simple Syrup 1 tablespoon lemon juice 1 fresh mint leaf (optional) 1/2 teaspoon blue food coloring
Details
Servings 8
Preparation time 20mins
Cooking time 20mins
Adapted from bhg.com
Preparation
Step 1
Directions
Red Pops:
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.
Blue Pops:
2. 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.
From the Test Kitchen
Simple Syrup:
In a small saucepan combine 1/4 cup sugar and 1/4 cup water. Heat over medium heat until sugar dissolves. Remove and cool.
Nutrition Facts (Rocket Pops)Per serving: 44 kcal cal.,
0 g fat
(0 g sat. fat,
0 g polyunsaturated fat,
0 g monounsatured fat),
0 mg chol.,
1 mg sodium,
11 g carb.,
1 g fiber,
9 g sugar,
0 g pro.
Percent Daily Values are based on a 2,000 calorie diet
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