Kids love helping to make these frozen treats almost as much as they love eating them. If you're making the pops for adults only, you can add Chambord, a raspberry-flavored liqueur.
Martha Stewart Living, July 2010
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Ingredients
For the Vanilla-Yogurt Mix
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1 cup 2 percent Greek yogurt
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2 tablespoons sugar
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1/2 vanilla bean, split and scraped, pod reserved for another use, or 1/4 teaspoon pure vanilla extract
For the Raspberry Puree
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12 ounces raspberries (3 cups)
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2 tablespoons sugar
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1 tablespoon Chambord (optional)
For the Ice Pops
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1 cup pink lemonade
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1 cup apricot nectar
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1 cup grape juice
Directions
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Make the vanilla-yogurt mix: Stir together all ingredients.
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Make the raspberry puree: Puree raspberries and sugar in a food processor. Strain through a fine sieve; discard solids. Stir in Chambord.
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Make the ice pops: Pour a few tablespoons vanilla-yogurt mix, raspberry puree, or juice into each of ten 3-ounce ice-pop molds (greenfeet.com); freeze for 1 hour. Repeat once, alternating to create stripes. Cover molds, and insert sticks; freeze for 1 hour.
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Remove tops of molds, and repeat pouring and freezing (for 1 hour between each layer) to create stripes until molds are full. Freeze until very firm, at least 3 hours or overnight. Remove ice pops from molds to serve.
Cook's Note
Storage: Ice pops can be frozen for up to 1 week.
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