Melon Berry Ice Pops Recipes

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WATERMELON, LEMONADE, AND BLUEBERRY ICE POPS



Watermelon, Lemonade, and Blueberry Ice Pops image

Categories     Dessert     Kid-Friendly     Frozen Dessert     Blueberry     Lemon     Watermelon     Summer     Vegan     Bon Appétit     Fat Free     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 8

Number Of Ingredients 16

Watermelon ice
2 1/2 cups 1/2-inch cubes seeded watermelon (from 2-pound piece)
1/4 cup sugar
8 5-ounce disposable paper cups
8 ice pop sticks or wooden coffee stirrers
Lemon ice
1/2 cup water
1/4 cup sugar
1/2 cup fresh lemon juice
1/4 cup orange juice
1/4 teaspoon vanilla extract
Blueberry ice
2 cups fresh blueberries (from three 1/2-pint containers)
1 cup water
5 tablespoons sugar
1 teaspoon fresh lemon juice

Steps:

  • For watermelon ice:
  • Blend watermelon and sugar in processor until smooth. Strain puree into bowl, pressing on solids to extract as much fruit as possible.
  • Place cups in shallow baking pan. Spoon watermelon puree into cups, dividing equally (scant 3 tablespoons each). Freeze until mixture is almost frozen, about 2 hours. Cover cups with rounds of foil, sealing tightly at edges. Using tip of small knife, make 1/4-inch slit in center of each foil cover. Push ice pop stick through slit and securely into watermelon ice without hitting bottom of cup. Freeze until watermelon ice is solid, about 1 hour longer.
  • For lemon ice:
  • Bring 1/2 cup water and sugar to boil in heavy small saucepan over medium-high heat, stirring until sugar dissolves. Remove from heat. Mix in lemon juice, orange juice, and vanilla. Cool to room temperature.
  • Place pan with frozen pops on work surface; carefully fold back foil over each cup without dislodging stick. Spoon lemonade into cups, dividing equally (scant 3 tablespoons each). Reseal foil. Freeze until lemonade layer is solid, about 2 hours.
  • For blueberry ice:
  • Stir blueberries, 1 cup water, and sugar in heavy medium saucepan over medium-high heat until sugar dissolves. Boil until berries are very soft, stirring occasionally, about 5 minutes. Strain mixture into small bowl, pressing on solids to extract as much fruit as possible. Mix in lemon juice. Cool to room temperature.
  • Place pan with frozen pops on work surface; carefully fold back foil over each cup without dislodging stick. Spoon blueberry mixture into cups, dividing equally (generous 3 tablespoons each). Reseal foil. Freeze until pops are frozen solid, about 8 hours. (Can be made 2 days ahead. Keep frozen.)
  • Remove foil, then tear or use scissors to cut cup off each pop; return ice pops to pan and freeze until ready to serve.

WATERMELON-BLUEBERRY ICE POPS



Watermelon-Blueberry Ice Pops image

These pops are made by floating whole blueberries in watermelon puree, and then freezing.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 10

Number Of Ingredients 5

5 cups diced (about 2 pounds) seedless watermelon
2/3 cup sugar
1/4 cup freshly squeezed lemon juice
2 tablespoons light corn syrup
1 cup blueberries

Steps:

  • Process melon, sugar, lemon juice, and corn syrup in a food processor until smooth. Pass through a fine sieve into a large measuring cup; discard solids.
  • Stir berries into watermelon mixture; divide among 10 4-ounce ice-pop molds. Freeze overnight.

BERRY WHITE ICE POPS



Berry White Ice Pops image

Nothing says summer like an ice pop. Kids and adults alike love this fruit-filled version. -Sharon Guinta, Stamford, Connecticut

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 10 pops.

Number Of Ingredients 6

1-3/4 cups whole milk, divided
1 to 2 tablespoons honey
1/4 teaspoon vanilla extract
1-1/2 cups fresh raspberries
1 cup fresh blueberries
10 freezer pop molds or 10 paper cups (3 ounces each) and wooden pop sticks

Steps:

  • In a microwave, warm 1/4 cup milk; stir in honey until blended. Stir in remaining 1-1/2 cups milk and vanilla., Divide berries among molds; cover with milk mixture. Top molds with holders. If using cups, top with foil and insert sticks through foil. Freeze until firm.

Nutrition Facts : Calories 51 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 19mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

MELON-BERRY ICE POPS



Melon-Berry Ice Pops image

These vibrantly-colored ice pops have a layer of sweet and tart berries that play off the mellow creaminess of melon for a whimsical and delicious treat.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 3h15m

Yield Makes 6

Number Of Ingredients 4

1 cup raspberries (5 ounces)
2/3 cup sugar
1/2 cup low-fat plain Greek yogurt
1/2 cantaloupe, peeled, seeded, flesh cut into large pieces (about 2 cups)

Steps:

  • In a blender, combine raspberries and 1/3 cup sugar and blend until smooth, scraping down sides as necessary. Pour through a fine-mesh sieve into a 2-cup measuring cup, pressing lightly on solids (you should have about 2/3 cup puree); discard solids. Whisk in 2 tablespoons yogurt.
  • In a clean blender, combine cantaloupe and 1/3 cup sugar; blend until smooth. Pour through a fine-mesh sieve into another measuring cup, pressing lightly on solids (you should have about 3/4 cup puree); discard solids. Whisk in 6 tablespoons yogurt. Fill six 3-ounce ice-pop molds halfway with raspberry mixture, then top with cantaloupe mixture, slowing pouring down sides of molds. Insert ice-pop sticks and freeze until solid, 2 1/2 to 3 hours (or up to 1 week).

Nutrition Facts : Calories 128 g, Fat 12 g, Fiber 2 g, Protein 2 g

CANTALOUPE ICE POPS



Cantaloupe Ice Pops image

Your reminders to "eat your fruit" will finally stick once kids take a lick of these mmm-melony snacks. A perfect use for overripe cantaloupe, these pops make a light dessert or healthy between-meal refresher. -Susan Hein, Burlington, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 1 dozen.

Number Of Ingredients 7

4 cups cubed cantaloupe
1/4 cup sugar
2 tablespoons lemon juice
1 tablespoon chopped fresh mint or 1 teaspoon dried mint
1/2 teaspoon grated lemon zest
12 plastic cups or ice pop molds (3 ounces each)
12 wooden pop sticks

Steps:

  • In a blender or food processor, combine the first 5 ingredients; cover and process until smooth. Pour 1/4 cup into each cup or mold; insert pop sticks. Freeze until firm.

Nutrition Facts : Calories 35 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 9mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges

WATERMELON ICE POPS



Watermelon Ice Pops image

Provided by Food Network

Time 4h30m

Yield 12 to 16 ice pops

Number Of Ingredients 2

1 large seedless watermelon
4 cups tequila

Steps:

  • Slice 2 thick pieces (discs) of watermelon from the middle of the fruit and remove the rind from both pieces. Cut each into 6 to 8 slices (wedges), depending on the size of the watermelon.
  • Pour the tequila into a large bowl and soak the watermelon slices in the alcohol for 15 minutes, making sure each slice is completely submerged. One by one, slide an ice-pop stick at least halfway into each slice.
  • Spread the slices on a parchment-lined baking sheet so they aren't touching. Freeze until completely frozen, 3 to 4 hours.

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  • Place cups in shallow baking pan. Spoon watermelon puree into cups, dividing equally (scant 3 tablespoons each). Freeze until mixture is almost frozen, about 2 hours. Cover cups with rounds of foil, sealing tightly at edges. Using tip of small knife, make 1/4-inch slit in center of each foil cover. Push ice pop stick through slit and securely into watermelon ice without hitting bottom of cup. Freeze until watermelon ice is solid, about 1 hour longer.
  • Bring 1/2 cup water and sugar to boil in heavy small saucepan over medium-high heat, stirring until sugar dissolves. Remove from heat. Mix in lemon juice, orange juice, and vanilla. Cool to room temperature.
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