Like the striped pops from the ice cream truck—without the artificial flavors and colors.
Recipe information
Yield
Makes 8-10
Ingredients
Strawberry purée:
Blueberry Purée:
Preparation
For strawberry purée
Step 1
Purée all ingredients and 1/4 cup water in a food processor until smooth. Set a fine-mesh strainer over a small pitcher; strain, pressing on solids to extract about 1 1/4 cups purée. Set aside.
For blueberry purée:
Step 2
Purée all ingredients and 3 tablespoons water in a food processor until smooth. Set a fine-mesh strainer over a small pitcher; strain, pressing on solids to extract about 1 1/4 cups purée.
Step 3
Pour 1 tablespoon strawberry purée into each mold; freeze until just firm, about 30 minutes. Add 1 tablespoon blueberry purée to each mold. Freeze until just firm, about 30 minutes. Repeat until molds are filled. Cover; insert ice-pop sticks. Freeze until firm. Dip bottoms of molds into hot water for 20-30 seconds to loosen pops. Remove pops from molds; serve.
