Mixed Berry Pops
Looking for a fun and refreshing treat for a hot day? Whether it’s hot or not, you are sure to love these refreshing and tasty mixed berry pops. My family would always pop some of these in our cooler to take with us during beach days or picnic park outings. As kids, I remember as soon as my Aunt Beth brought these out, both children and adults alike would swarm around her to make sure they got their pop first. It only takes 20 minutes to prepare, and these pops will be, without a doubt, be a fan favorite amongst all of your guests.
Little did we know as much as we kids were happy to be eating them growing up, our parents were equally as happy to have us eating fruit as opposed to the chocolates, we so sneakily tried to hide under our shirts on family trips. These pops have real fruit and are an excellent way to get even the most stubborn kids to eat it. I remember my cousin Jane going through a phase where she refused to eat fruits, and yet when these pops were brought out it was all fair game. This is a great treat to help boost vitamin C intake, and it’s downright yummy; just be aware of the very berry mess it might make later.
⅔ cup sugar (see Notes)
1 cup blueberries
1 cup strawberries, hulled and sliced
1 cup raspberries
¼ cup fresh lemon juice
In a small saucepan place 1/3 cup water and sugar and bring to boil over high heat. While in the saucepan start stirring until the sugar is dissolved. Then set-aside.
Add the blueberries, raspberries, strawberries, and lemon juice together in a blender or food processor and blend until smooth, for about 30 seconds. Next, add 1/3 cup simple syrup and blend together until it is fully intertwined (Save the leftover syrup for additional usage, like for sweet-iced tea.)
Place the mixture into popsicle molds (see Notes) and freeze for about 4 hours and then take out to insert the sticks. Then put back in the freezer to freeze until solid for about 4 to 6 hours. Next feeze for 4 to 6 hours
Cook’s Notes: Simple syrup (sugar water) can make the pops less icy and smoother than just sugar. If you are pressed for time, you can just at 1/3 cup of dissolved sugar to the mixture in the second step. You should use 10, 4 oz. molds for this recipe.
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