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Red, White and Blueberry Pops

Prep 30 min
Total 8 hr 30 min
Ingredients 5
Servings 10

Nothing's more refreshing than a cool pop on a warm day. These easy frozen treats are made with fresh strawberries, blueberries, and lemonade -coconut sorbet - the perfect dessert for the 4th of July. MORE+ LESS-

Ingredients

1 1/2

cups small fresh strawberries (12 small)

1/2

cup frozen (thawed) lemonade concentrate (from 12-oz can)

ice pop molds and craft sticks (flat wooden sticks with round ends)

1 1/4

cups coconut sorbet, softened

cups fresh blueberries

Steps

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1

In blender or food processor, place strawberries. Cover; blend on medium speed 30 seconds or until smooth. Press through small strainer into medium bowl to remove seeds. Stir 1/4 cup of the lemonade concentrate into strawberry puree. Divide mixture among ice pop molds. Freeze 2 hours or until firm.
2

Spoon 2 tablespoons coconut sorbet evenly over strawberry layer in each ice pop. Cover each mold with foil; insert stick into each pop. Freeze 2 hours or until firm.
3

In blender or food processor, place blueberries. Cover; blend on medium speed 30 seconds or until smooth. Press through small strainer into medium bowl. Stir remaining 1/4 cup lemonade concentrate into blueberry puree. Gently remove foil from each mold. Spoon mixture evenly over sorbet layer. Freeze at least 4 hours or overnight until firm. To serve, remove pops from molds.