Made with fresh fruit, this homemade version of the classic “Bomb Pop” is popsicle perfection
If you play a word association game, “popsicles” will likely immediately be answered with “childhood.” Many of us have fond memories of getting fruit-flavored popsicles from the grocery store way back when, but the tri-colored “Bomb Pop,” in all its patriotic-palette glory, was a most special ice cream truck treat that made for the ultimate Fourth of July dessert and continued to delight all summer long. It turns out that concocting a homemade version of the nostalgic treat is a cinch, and our recipe is all natural, using fresh fruit and avoiding unnatural food dyes. You’ll make our “Rocket Pop” version of the Bomb Pop treat in three stages, one per color. Starting with the red layer, you’ll puree fresh raspberries with water and lemon juice in the food processor. Strain the mixture and whirl in sorbet syrup. Then pour into popsicle molds one third of the way and freeze until firm. Next up is the white layer, which is made of coconut milk and fresh-squeezed lime juice. You’ll blend those two ingredients with sorbet syrup in the food processor. Remove the popsicle molds from the freezer and pour in the coconut mixture another third of the way. Put the molds back in the freezer to firm up. Finally, for the blue layer, puree fresh blueberries with fresh-squeezed lime juice in the food processor. As with the raspberry mixture, you’ll strain the blueberry-lime puree and mix in sorbet syrup. Get those popsicle molds out of the freezer again and fill with the blueberry mixture until you’ve reached one quarter of an inch below the rim. Place popsicle sticks in the molds and freeze one last time. Once the Rocket Pops have frozen solid, remove them from the molds by running them under water. Your summer party guests will love them!