This time of year our desserts and/or our afternoon snacks are often something cold and frozen. I try to limit the ice cream or sorbet to treat nights and instead I do homemade fruit juice, fudge or vanilla popsicles, “nice” cream (frozen banana and mixed fruit) or slushies. These are all fun to make, the kids have lots of input, they are always game to eat these plus they are cool and refreshing.
When the girls were old enough we started making home made 4th of July popsicles as an alternative to the tri-colored toxic food coloring popsicles served around this holiday (or really any time of year). We start the week before (June 28th this year) and I make a flavor a day. This year I experimented with both cherries and strawberries to see which the girls preferred. They both said in tandem that it HAD to be strawberries for 4th of July popsicles. So not wanting to waste the cherry yumminess, I used this cherry mix to make Canada Day Popsicles (July 1st) adding in some unsweetened coconut milk for my “white” portion of the Canadian colors.
You can use the recipe below any way you like, substituting different fruit for different layers or making single fruit popsicles. Sweeten to taste, some fruits such as blueberries or cherries we find really don’t need any additional sweetener. If you have leftover fruit mixes, save it to spread on toast, mix your oatmeal or pour over some vanilla ice cream or eat with a spoon if you are like me!
Red, White & Blue or 4th of July Popsicles
We make variations of these all summer long. Any left-overs from these red, white and blues we simply eat sideways for France’s Bastille Day on July 14th!! Try these out with your favorite fruits for your next celebration or a lazy summer afternoon snack.
Yields 6-8 popsicles depending on size
2 cups strawberries, fresh or defrosted previously frozen
2 tbsp honey or liquid sweetener, to taste
1 cup non-dairy milk of choice
1 tsp arrowroot powder
1-2 tbsp honey liquid sweetener, to taste
1 tsp vanilla extract (note this will make it a little less white)
2 cups blueberries, fresh or defrosted previously frozen
1 tsp liquid sweetener (optional – blueberries are usually sweet enough as is)
- First prepare the “red” portion of the popsicle in a blender or high-speed processor. Once well mixed, sample for sweetness and adjust accordingly.
- Place “red” mix into the bottom of a popsicle mold, filling about one third full. This will become the top of the popsicle. Place in freezer overnight or at least 2-3 hours to freeze completely.
- Over medium-low heat the vegan milk and slowly whisk in the arrowroot powder. Continue stirring for a 1-2 minutes as the milk thickens slightly. Remove from heat and stir in the sweetener and vanilla.
- Pour the “white” mixture over the frozen “red” level and place in freezer overnight or at least 2-3 hours to freeze completely.
- To prepare the final section, blue, simply pureed the blueberries a blender or high-speed processor. Taste for sweetness and adjust according to taste.
- Place “blue” mixture on top of the frozen “white” level and place in freezer overnight or at least 2-3 hours to freeze completely.
- Before serving, gently run warm water around base of popsicle tray to easily remove popsicles.