Beach SnacksWhole-Fruit Rocket Pops
PHOTO P. 118
ACTIVE 35 MIN; TOTAL 6 HR 50 MIN
SERVES 8Gail Simmons’ homage to this beach treat
uses fresh fruit. These ice pops are sweet
enough to please children but wholesome
enough to delight parents, too.(^1) / 2 cup granulated sugar
(^1) / 2 cup water
1 cup fresh strawberries, stemmed
1 tsp. lime zest plus 3 Tbsp. fresh lime
juice (from 2 limes), divided
(^1) / 3 cup well-shaken and stirred canned
unsweetened coconut milk
(^1) / 3 cup sliced banana
11 / 2 tsp. grated peeled fresh ginger
1 cup fresh blueberries
2 tsp. finely chopped fresh mint
- Bring sugar and^1 / 2 cup water to a boil
in a small saucepan over medium-high.
Reduce heat to medium-low; cook, stir-
ring occasionally, until sugar dissolves,
about 3 minutes. Transfer to a small
heatproof bowl; let cool completely,
about 1 hour. - Place strawberries, lime zest, 2 table-
spoons lime juice, and 2 tablespoons
cooled simple syrup in a blender; process
until smooth, about 20 seconds. Pour
mixture evenly into 8 (2^1 / 2 -ounce) rocket
pop molds (about 4 teaspoons each).
Cover molds with plastic wrap; freeze
until just set, 45 minutes to 1 hour. - Wipe blender clean. Add coconut milk,
banana, ginger, and 2 tablespoons simple
syrup to blender; process until smooth,
about 20 seconds. Uncover pop molds.
Pour mixture evenly over strawberry mix-
ture in pop molds (about 4 teaspoons
each). Re-cover with plastic wrap; freeze
until just set, 45 minutes to 1 hour. - Wipe blender clean. Add blueberries,
mint, 2 tablespoons simple syrup, and
remaining 1 tablespoon lime juice to
blender; process until smooth, about 20
seconds. (Reserve remaining simple
syrup for another use.) Uncover pop
molds. Pour blueberry mixture evenly
over coconut mixture in pop molds (about
4 teaspoons each). Insert pop mold sticks
into pops; freeze until completely frozen,
about 4 hours. To serve, run molds under
warm water for a few seconds, and gently
pull ice pops out of molds.
—GAIL SIMMONS
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