Post by: Team UMAG

What’s up, Boss Squad! Have you thought about what you’re doing for the July Fourth holiday? As one of the warmest holidays on the U.S. calendar, it’s a good idea to prepare a refreshing treat that won’t weigh heavy on stomachs. Here’s a recipe for a light, refreshing, frozen treat that will be a hit for adults and kids alike.

Prep Time: 35 mins
Total Time: 6 hrs 50 mins
Yield: 8
Tools: Rocket Pop Molds

INGREDIENTS

1/2 cup water
1/2 cup granulated sugar
1 cup fresh strawberries, stemmed
1 teaspoon lime zest plus 3 tablespoons fresh lime juice (from 2 limes). This portion should be split for two uses.
1/3 cup well-shaken and stirred canned unsweetened coconut milk
1/3 cup sliced banana
1 1/2 teaspoons grated fresh ginger
1 cup fresh blueberries
2 teaspoons finely chopped fresh mint

METHOD

Gather seven bowls/containers for your various fruits, etc. Grate the lime skin for zest. Juice the limes. Cut the banana into slices. Peel and grate the fresh ginger. Finely chop the fresh mint. Wash the blueberries and have them separated in their own bowl.
Bring sugar and 1/2 cup water to a boil in a small saucepan over medium-high heat. Reduce heat to medium-low; stir at regular intervals until sugar dissolves (about 3 minutes).

Transfer to a small heat-proof bowl; let cool completely, about 1 hour.
Place strawberries, lime zest, 2 tablespoons lime juice, and 2 tablespoons cooled simple syrup into a blender. Process until smooth, about 20 seconds. Pour mixture evenly into 8 (2 1/2-ounce) rocket pop molds (about 4 teaspoons each).
Be sure to cover with plastic wrap. Freeze until just set, 45 minutes to 1 hour.

Clean the blender thoroughly. 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.
Clean the blender thoroughly. Add blueberries, mint, 2 tablespoons simple syrup, and the remaining 1 tablespoon lime juice to blender; process until smooth, about 20 seconds. (Reserve remaining simple syrup for another use.)
Uncover pop molds. Pour the blueberry mixture evenly over the 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. Gently pull ice pops out of molds. Serve immediately as a delicious July Fourth treat!

Party Hack:
Fill a small chest cooler with ice.
Place the pops top-to-bottom in the cooler.
Cover with the cooler lid.

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