Pushable Rosé Pops Recipes

FROZEN ORANGE POPS

Steps:

• Bring the orange juice and honey to a simmer in a wide saucepan, whisking occasionally, over medium-high heat. Cook until reduced to 2 cups, about 25 minutes. Let cool completely.
• Add the orange-honey mixture, yogurt, orange zest, vanilla and a pinch of salt to a blender and puree until smooth. Pour into the pop molds. Freeze until set, at least 4 hours or overnight.
• To serve, take a pop from the freezer, run it under warm water and unmold.

COCONUT POPS

Steps:

• Puree a 14-ounce can of coconut milk with the grated zest of 1 lime, the juice of 2 limes, 1/4 cup confectioners' sugar and 1/4 cup shredded coconut. Pour into small popsicle molds or 3-ounce paper cups; insert wooden popsicle sticks. Freeze several hours, or until firm.

CARROT CAKE POPS

Steps:

• Preheat the oven to 350˚. Coat a 9-by-13-inch pan with cooking spray. Prepare the cake mix, pour into the prepared pan and bake as directed. Let cool.
• Crumble the cake into a large bowl. Add the frosting and mix with your hands until well combined. Refrigerate 30 minutes.
• With damp hands, form the crumbled cake mixture into 12 to 15 compact carrot-shaped logs, about 8 inches long. Put on a parchment-lined baking sheet.
• Carefully insert a skewer into each carrot, reshaping as needed. Freeze until firm, about 30 minutes.
• Melt the orange and red candy melts together in a large bowl in the microwave in 30-second intervals, stirring, until smooth.
• Transfer the melted candy to a shallow baking dish. Working quickly, dip the cake pops in the candy melts, turning to coat, then return to the baking sheet to set.
• Once set, use a skewer or toothpick to etch horizontal lines in the coating.
• Brush the carrots with cocoa powder, making sure it gets into the etched lines.
• Remove the skewers from the carrots. Use extra melted candy to attach a piece of green licorice to each; let set.

ROSé PUSH POPS

Steps:

• Stir all ingredients together in a large bowl or measuring cup Pour into push pop containers, place caps on top and freeze upright for 5 hours until solidified

FRUITCAKE POPS

Steps:

• Place the fruitcake in the bowl of a food processor and grind to fine crumbs.
• Melt 3/4 cup of the white chocolate chips in the microwave, and then add to the fruitcake crumbs. Roll into 1 1/2-inch balls, about 12 total.
• Melt the remaining 2 cups white chocolate chips with the coconut oil in the microwave.
• Dip the tip of a lollipop stick in the melted chocolate mixture and stick in a cake ball. Place the pop on a waxed-paper-lined-baking-sheet, and repeat for the remaining pops.
• Freeze for 30 minutes.
• Dip the pops into the melted chocolate mixture to coat. Transfer to the baking sheet and rest until the chocolate hardens, about 3 minutes.

RAINBOW PRIDE POPS

Steps:

• Place each Jell-O flavor in a separate small bowl. Whisk 1 teaspoon superfine sugar into each bowl.
• Starting with the strawberry and working with one flavor at a time, pour 1/2 cup plus 2 tablespoons boiling water into each bowl. Stir gently until the gelatin and sugar dissolve.
• Evenly divide the strawberry gelatin among ten 3-ounce ice pop molds using a small liquid measuring cup (about 1 tablespoon per mold). Freeze until just set, about 15 minutes. Repeat with the remaining flavors in this order: orange, lemon, lime, berry blue and grape.
• Place the lid on the ice pop mold and insert wooden sticks. Freeze until completely solid, about 8 hours or overnight.
• Remove the pops from the freezer. Let stand at room temperature until they slide out easily, about 10 minutes.

FROSé (FROZEN ROSé) ICE POPS

Steps:

• Purée strawberries, raspberries, rosé, grapefruit juice, and sugar on high speed in a blender until smooth. Strain through a fine-mesh sieve into a large measuring cup; discard seeds and foam.
• Divide strawberry mixture among ice-pop molds, leaving about 1" space at the top. Freeze until slushy, about 1 hour. Stir with an ice-pop stick, then add fresh berries, stirring to incorporate with stick.
• Cover molds, insert sticks, and freeze until ice pops are solid, at least 4 hours.
• Do Ahead
• Ice pops can be made 3 months ahead. Freeze until solid, then transfer to an airtight container and keep frozen.