Fireworks Pop
- 1/3 cup sugar
- 4 medium frozen strawberries, thawed
- 8 drops red food coloring
- 2 tablespoons fresh lemon juice
- 1/3 cup light/reduced-fat coconut milk
- 8 drops blue food coloring
- Special equipment: 6 rocket-shaped frozen pop molds and 6 wooden ice pop sticks
- Combine 1 cup water and the sugar in a small saucepan.
- Simmer over medium-high heat until all of the sugar dissolves.
- Remove from the heat, pour into a large liquid measuring cup and let cool completely.
- Pour 1/2 cup of the sugar syrup in a blender.
- Add the strawberries, red food coloring and 1 tablespoon of the lemon juice.
- Blend until smooth.
- Let sit, stirring occasionally, until all the froth settles.
- Evenly divide among 6 rocket-shaped frozen pop molds.
- Take care to not to pour down the side of the molds or it will streak the pops; pour directly in the middle.
- Freeze until about halfway frozen and still slushy, about 40 minutes.
- Press a wooden ice pop stick into each about 1 inch from the bottom of the mold (the sticks should stand up straight in the middle of the mold).
- Return to the freezer and freeze until completely solid, about 40 minutes.
- Meanwhile, stir the coconut milk and remaining 1 tablespoon lemon juice into the remaining sugar syrup.
- Divide the mixture in half and add the blue food coloring to one.
- Once the red layer in the pop molds is frozen solid, pour in the white mixture, dividing evenly among the molds.
- Freeze until completely solid, about 45 minutes.
- Then divide the blue mixture among the molds and freeze until completely solid, about 45 minutes.
- To serve, run the frozen molds under warm water before unmolding.
sugar, frozen strawberries, coloring, lemon juice, coconut milk, coloring
Taken from www.foodnetwork.com/recipes/food-network-kitchens/fireworks-pop.html (may not work)