Striped 100 Fruit Juice Pop Recipes

SUMMER STRIPED POPSICLES

Steps:

• It helps if your juices are cold to begin with. Start by putting a small amount of one juice in the bottom of each of your popsicle molds. You can do a thick or a thin layer, or some of each, it's up to you. Put the mold in the freezer and freeze until firm, about 30 minutes.
• Take a different juice for each subsequent layer. Pour the layer and then freeze again until solid.
• When you are about 1/3 of the way filled, take the frozen mold out of the freezer and insert the stick. I make a little incision in the ice with a small sharp knife dipped in boiling water. Make a slit just big enough to insert your stick so it won't tip. Once you have all your sticks in place, add another layer, and keep going as above, until the popsicle mold is full.
• To unmold your pops, briefly dip the mold in a sink of hot water, just up to, but not over the top. Pull out the pops. If they don't wiggle out easily, dip the mold again for a few more seconds.
• To store your pops, wrap them in waxed paper.

STRIPED FRUIT POPS

Steps:

• In a blender, combine 1/4 cup honey and strawberries; cover and process until blended. Pour into cups or molds. Freeze for 30 minutes or until firm. , In a blender, combine 1/4 cup honey and kiwi; cover and process until blended. Pour over frozen strawberry layer; insert Popsicle sticks. Freeze until firm. , Repeat with peaches and remaining honey; pour over kiwi layer. Freeze until firm.

EASY ANY-JUICE ICE POPS

Steps:

• In a small saucepan, bring sugar and 1/3 cup water to a boil over high, stirring until sugar dissolves. Transfer to a 4-cup liquid measuring cup or medium bowl and refrigerate until cool, 30 minutes. Stir in juice. Pour mixture into eight 3-ounce ice-pop molds. Insert ice-pop sticks and freeze until solid, 6 hours (or up to 2 weeks).

FRUIT JUICE POPS

Steps:

• In a large saucepan, combine water and sugar; bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until sugar is dissolved, stirring occasionally. Remove from the heat; stir in juices., Fill molds or cups with 1/4 cup juice mixture. Top molds with holders. If using cups, top with foil and insert sticks through foil. Freeze until firm.,

STRIPED ICE POPS

Steps:

• Make the vanilla-yogurt mix: Stir together all ingredients.
• Make the raspberry puree: Puree raspberries and sugar in a food processor. Strain through a fine sieve; discard solids. Stir in Chambord.
• Make the ice pops: Pour a few tablespoons vanilla-yogurt mix, raspberry puree, or juice into each of ten 3-ounce ice-pop molds; freeze for 1 hour. Repeat once, alternating to create stripes. Cover molds, and insert sticks; freeze for 1 hour.
• 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.