Rocket Pops
You'd never guess it, but these patriotic pops are hiding watermelon and pineapple purees!
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Rocket Pops
Directions
Red Pops:
- Place the watermelon cubes on a tray, cover with plastic wrap and freeze for 1 1/2 hours or until firm. Place in a food processor with Simple Syrup, lemon juice, mint, if using, and food coloring. Cover and pulse until the mixture resembles a soft sorbet. Transfer to a large pastry bag with a 1/2 inch hole. Fill push-pop molds with mixture. Freeze until firm, about 3 hours.
Blue Pops:
- Place the pineapple cubes on a tray, cover with plastic wrap and freeze for 1 1/2 hours or until firm. Place in a food processor with Simple Syrup, lemon juice, mint, if using, and food coloring. Cover and pulse until the mixture resembles a soft sorbet. Transfer to a large pastry bag with a 1/2 inch hole. Fill push-pop molds with mixture. Freeze until firm, about 3 hours.
From the Test Kitchen
Simple Syrup:
In a small saucepan combine 1/4 cup sugar and 1/4 cup water. Heat over medium heat until sugar dissolves. Remove and cool.
Nutrition Facts (Rocket Pops)
- Per serving:
- 44 kcal ,
- 0 g fat
- (0 g sat. fat ,
- 0 g polyunsaturated fat ,
- 0 g monounsaturated fat ),
- 0 mg chol. ,
- 1 mg sodium ,
- 11 g carb. ,
- 1 g fiber ,
- 9 g sugar ,
- 0 g pro.
Recipe Collections
Reviews (1)
Rhonda Giarraffa
1560 Days Ago
Hello Better Homes and Gardens gang!
What a great recipe to use in our push pop containers!
Rhonda Giarraffa here. I want to thank BHG for showing ideas in both the June and July edition using our Giarraffa Co. products. The June edition shows our Push up Pop Containers using confetti in them. Very cool. And thanks again for directing your readers to our website in the BHG June edition on page 14!
What a great recipe to use in our push pop containers!
Rhonda Giarraffa here. I want to thank BHG for showing ideas in both the June and July edition using our Giarraffa Co. products. The June edition shows our Push up Pop Containers using confetti in them. Very cool. And thanks again for directing your readers to our website in the BHG June edition on page 14!