ROCKET POP POPSICLE RECIPES
ROCKET POPS! LAYERED POPSICLES RECIPE - FOOD.COM
You can use any flavors or colors you like. Because these popsicles are just basically frozen jello, they don't leave a big sticky mess everywhere as they melt, great for little kids! Use Cool Whip for white layers. Ingredients are per box of jello. "Cooking time" is time for prepping and freezing one layer.
Total Time 35 minutes
Prep Time 5 minutes
Cook Time 30 minutes
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Combine 1 flavor of gelatin with 1/2 cup sugar.
- Pour 1 cup boiling water over mixture and stir until gelatin is dissolved.
- Stir in ice.
- Pour first layer into molds or paper cups to desired height.
- Freeze for 30 minutes or until firm.
- Repeat for all desired layers.
- Once the last layer is poured insert popsicle sticks and freeze for several hours or until completely set.
- Store leftover gelatin in refrigerator.
Nutrition Facts : Calories 668.4, FatContent 0.1, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 179.9, CarbohydrateContent 100, FiberContent 0, SugarContent 99.8, ProteinContent 71.9
ROCKET POPS RECIPE | MYRECIPES
Made with fresh fruit, these pops will be a revelation to anyone who grew up with the neon colors and artificial taste of the commercial version. To make them, you'll need 8 (2 1/4 oz.) or 6 (3 oz.) rocket-pop molds. Freeze any leftover sorbet free-form and enjoy as a granita (scrape with a fork occasionally during freezing to keep it from becoming an icy block).
Provided by Jessica Battilana
Total Time 5 hours 0 minutes
Yield Makes 6 (3 oz.) or 8 (2 1/4 oz.) pops
Number Of Ingredients 10
Steps:
- Make sorbet syrup: In a small saucepan over medium heat, cook sugar with 1/3 cup water, swirling pan, until sugar dissolves, 3 1/2 minutes. Cool completely.
- Make raspberry layer: In a food processor or blender, purée raspberries with 1 1/2 tbsp. water and the lemon juice. Strain into a liquid measuring cup, then stir in 3 tbsp. sorbet syrup. Using a small funnel, fill "nose cone" of each popsicle mold with 1 to 2 tbsp. raspberry mixture, depending on size of mold. Freeze, nose-cone side down, until firm, about 40 minutes. Rinse food processor, strainer, measuring cup, and funnel.
- Make coconut layer: In food processor, blend coconut milk and lime juice. Pour into measuring cup, then stir in 2 tbsp. sorbet syrup. Using funnel, pour 1 to 2 tbsp. coconut mixture to second "fill line" in mold, on top of raspberry layer. Freeze until firm, about 40 minutes. Rinse food processor, cup, and funnel.
- Make blueberry-lime layer: Purée blueberries with lime juice. Strain into measuring cup, then stir in 1/4 cup sorbet syrup. Using funnel, pour enough blackberry-lime mixture into each mold, on top of coconut layer, to come about 1/4 in. below top. Insert sticks into each popsicle, pushing them into coconut layer. Freeze until solid, at least 3 hours.
- To eat, run molds under water for a second, then gently pull popsicles free.Make ahead: Sorbet syrup, up to 1 month, chilled airtight. Pops, up to 2 months, in molds.Nutritional analysis is per 2 1/4-oz. popsicle.
Nutrition Facts : Calories 105 calories, CarbohydrateContent 20 g, FatContent 3.2 g, FiberContent 1.3 g, ProteinContent 0.6 g, SaturatedFatContent 2.7 g, SodiumContent 2.5 mg
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