WATERMELON,LEMONADE, AND BLUEBERRY ICE POPS

Watermelon,Lemonade, and Blueberry Ice Pops image

This is basically your "bomb pop" with the red(watermelon),white(lemonade) and blue (blueberry) but of course homemade with fresh ingredients!

Provided by Jamallah Bergman

Number Of Ingredients 16

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Ingredients

WATERMELON ICE
2 1/2 c (1/2 inch cubes) seeded watermelon (from 2 pound piece)
1/4 c sugar
8 5oz disposable paper cups
8 ice pop sticks or wooden coffee stirrers
LEMON ICE
1/2 c water
1/4 c sugar
1/2 c fresh lemon juice
1/4 c orange juice
1/4 tsp vanilla extract
BLUEBERRY ICE
2 c fresh blueberries (from 3 1/2 pint containers)
1 c water
5 Tbsp sugar
1 tsp fresh lemon juice

Steps:

1. For watermelon ice: Blend watermelon and sugar in processor until smooth. Strain puree into bowl,pressing solids to extract as much fruit as possible.
2. Place cups in shallow baking pan. Spoon watermelon puree into cups, dividing equally (scant 3 tbsp each). Freeze until mixture is almost frozen, about 2 hours. Cover cups with rounds of foil, sealing tightly at edges. Using tip of small knife, make 1/4 inch slit in center of each foil cover. Push ice pop stick through slit and securely into watermelon ice without hitting the bottom of cup. Freeze until watermelon ice is solid, about 1 hour longer.
3. For Lemon Ice: Bring 1/2 cup water and sugar to boil in heavy small saucepan over medium high heat, stirring until sugar dissolves. Remove from heat. Mix in lemon juice, orange juice, and vanilla. Cool to room temp.
4. Place pan with frozen pops on work surface;carefully fold back foil over each cup without dislodging stick. Spoon lemonade into cups, dividing equally (scant 3 tbsp each) Reseal foil. Freeze until lemonade layer is solid, about 2 hours.
5. For Blueberry Ice: Stir blueberries, 1 cup water,sugar in heavy medium saucepan over medium-high heat until sugar dissolves. Boil until berries are very soft stirring occasionally, about 5 minutes. Strain mixture into small bowl, pressing on solids to extract as much fruit as possible. Mix in lemon juice. Cool to room temp.
6. Place pan with frozen pops on work surface; carefully fold back foil over each cup without dislodging stick. Spoon blueberry mixture into cups, dividing equally (generous 3 tbsp each) Reseal foil. Freeze until pops are frozen solid, about 8 hours. (Can be made 2 days ahead. keep frozen)
7. Remove foil, then tear or use scissors to cut cup off each pop; return ice pops to pan and freeze until ready to serve.