Best Very Berry Ice Pops Recipes

VERY BERRY ICE POPS

Steps:

• In a blender, combine blackberries and 1/2 cup each sugar and cream and blend until smooth, scraping down sides as necessary. Pour through a fine-mesh sieve into a medium bowl, pressing on solids (you should have about 2 cups puree); discard solids. Rinse out blender. Add raspberries and 1/2 cup each sugar and cream; blend until smooth. Pour through a clean sieve into another bowl, pressing on solids (you should have about 2 cups puree); discard solids.
• Fill four 3-ounce ice-pop molds one-third full with blackberry puree and fill four molds one-third full with raspberry puree. Freeze until just frozen, about 1 hour. Pour another layer of purees, alternating them, over frozen layers to fill molds two-thirds full and insert ice-pop sticks. When second layer is just frozen, about 45 minutes, top with alternate purees and freeze until solid, 6 hours (or up to 2 weeks).

VERY BERRY AND SOY DELICIOUS ICE POPS

Steps:

• Puree the blueberries and strawberries in batches in a blender or food processor. Strain into a medium bowl, through a sieve lined with cheesecloth.
• Stir brown sugar into berries. Stir in soy milk until well blended. Pour mixture into small paper cups, filling about two-thirds full. Freeze until beginning to firm. Insert wooden sticks and freeze until firm, 2 to 3 hours.

VERY BERRY ICE-POPS

Steps:

• Muddle blueberries, strawberries, and raspberries in a cocktail shaker. Add remaining ingredients and shake vigorously. Pour into ice-pop molds and place in freezer for at least six hours.
• Read more: Frozen Alcohol Dessert Recipes - Alcoholic Ice Popsicles - Cosmopolitan
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