Sparkling Strawberry Pops Recipes

STRAWBERRY POPS

Steps:

• Pulse strawberries with sugar and 1/3 cup water in food processor until pureed, with some chunks of berries remaining. Pour half of mixture into a bowl.
• Pulse remainder until smooth. Stir puree into mixture in bowl. Pour into 3-ounce molds or plastic cups, insert sticks or wooden spoons, and freeze until solid, at least 8 hours.

SKINNY CREAMY STRAWBERRY POPS

Steps:

• Combine strawberries, cottage cheese, Neufchatel cheese, stevia, and vanilla in the bowl of a food processor; process until smooth.
• Pour into 4 ice pop molds and freeze until solid, at least 4 hours or overnight.

FROSTY STRAWBERRY POPS

Steps:

• Blend ingredients in blender 2 min. or until smooth; pour into 6 paper or plastic cups. Freeze 1 hour.
• Insert wooden pop stick into center of each cup. Freeze 3 hours or until firm. Remove pops from cups before serving.

SPARKLING STRAWBERRY PUNCH

Steps:

• Place a 6-quart punch bowl in the freezer to chill thoroughly while preparing the punch, at least 20 minutes.
• Combine strawberries and lemonade concentrate in a blender. Blend on high speed until strawberries are pureed. Pour into the chilled punch bowl.
• Add ginger ale, club soda, ice cubes, and sugar. Stir until sugar is completely dissolved.

SPARKLING STRAWBERRY AGAR-AGAR

Steps:

• Place strawberries in an even layer in the bottom of a 9x9-in. baking dish; set aside., In a small saucepan, combine water and agar agar powder. Bring mixture to a boil; reduce heat and simmer, stirring constantly for 2 minutes. Remove from heat; stir in cider. Pour mixture over strawberries; let stand 5 minutes. Refrigerate, covered, until set, about 2 hours. , To serve, cut into 1-in. cubes and place in serving bowls. Top with additional sparkling cider if desired.

BAVARIAN STRAWBERRY POPS

Steps:

• Puree strawberries with sugar and water.
• Prepare pudding, using 1 3/4 cups of cold milk, and beat until mixture begins to get thick.
• Fold in berry mixture.
• Pour into molds or cups and freeze.

SPARKLING STRAWBERRY KIWI SANGRIA RECIPE BY TASTY

Steps:

• Hull the strawberries and cut them in half. Peel the kiwis and cut them into slices.
• Combine half of the halved strawberries, the sugar and water in a saucepan and turn the heat up to medium. Bring the mixture up to a boil and then let simmer, stirring occasionally, for 10 minutes, or until the strawberries seem like they're about to fall apart. 3.Let cool for a few minutes, and then, using a mesh sieve, strain the strawberry goodness into a bowl. Use a spoon to press the strawberries up against the mesh so you get every last beautiful drop of strawberry syrup. Place the syrup in the refrigerator to cool a bit.
• Combine the kiwi slices and the remaining strawberries in a pitcher, and add the rum, white wine, strawberry syrup, and the juice of three oranges (in a pinch, you could also sub a few splashes of bottled orange juice, or even lemonade, for the fresh orange juice).
• Give it all a good stir and then pop the pitcher in the refrigerator for at least four hours to let all of the flavors come together.
• When you're ready to serve, add around three-quarters of the chilled sparkling wine to the pitcher. Pour into glasses and spoon in fruit, topping each glass off with a bit of the remaining champagne so it's nice a bubbly when you hand the glass to a friend. Cheers!
• Enjoy!

SPARKLING STRAWBERRY POPS

Steps:

• Combine sugar and water in a microwave safe bowl, and microwave on high for 3 minutes or until boiling.
• Stir until sugar dissolves and cool.
• Combine berries, juice, and corn syrup in a food processor, and process until smooth.
• Strain through a sieve over a bowl, pressing to extract juices, discard solids.
• Combine the sugar syrup, strawberry mixture, and wine.
• Divide mixture among 8 (4 ounce) molds and top with lids and insert craft sticks.
• Freeze for 4 hours or until thoroughly frozen.