Show your red, white and purple-ish blue pride with these deliciously striped ice pops from America’s Test Kitchen. The recipe, which is featured in 2020’s “The Complete Summer Cookbook” (America’s Test Kitchen, $33), is made in three-ounce molds and calls for raspberries, blueberries and fresh lemon juice, hit with a bit of cream to balance the flavor and texture. To get those well-defined stripes, be sure to let each layer freeze completely before adding the next layer, and be careful not to spill the mixture onto the sides of the molds when pouring.
Striped Fruit Ice Pops
Makes 6 ice pops
INGREDIENTS
Raspberry Layer:
4 ounces (¾ cup) raspberries
¼ cup water
1 tablespoon honey
Pinch table salt
Lemon Layer:
¼ cup water
3 tablespoons heavy cream
4 teaspoons honey
1 tablespoon lemon juice
Pinch table salt
Blueberry Layer:
4 ounces (¾ cup) blueberries
¼ cup water
1 tablespoon honey
Pinch table salt
DIRECTIONS
For the raspberry layer: Process all ingredients in food processor until smooth, about 1 minute. Using a measuring spoon, carefully pour 2 tablespoons of the raspberry mixture evenly into each of six 3-ounce ice pop molds, being careful to keep walls of molds free from drips. Cover molds and freeze until firm, about 4 hours.
For the lemon layer: Whisk all ingredients together in bowl. Using a measuring spoon, carefully pour 2 tablespoons lemon mixture into each ice pop mold. Cover molds tightly with double layer of aluminum foil. Push ice pop stick through foil into center of each mold until tip hits frozen raspberry mixture. Freeze until firm, about 4 hours.
For the blueberry layer: Process all ingredients in food processor until smooth, about 1 minute. Using a measuring spoon, carefully pour 2 tablespoons blueberry mixture into each ice pop mold. Cover molds and freeze until solid, at least 6 hours or up to 5 days.
To serve, hold mold under warm running water for 30 seconds to thaw enough to unmold the pops
— From “The Complete Summer Cookbook” (America’s Test Kitchen, $33)
