From the kitchen: Homemade Bomb Pops

Admittedly, summer is my least favorite season of the year. I’m not a fan of sweating, nor sunburns, nor sweltering temperatures. I don’t do heat gracefully at all. I become a moody mess – and God help you if I’m hot and hungry! Steer clear! (you’ve been warned). If it were up to me, we’d migrate with the seasons and live in everlasting autumn. But since my omnipotence seems to be on the fritz these days, guess I just have to deal with it. I mean, summer does have it’s pluses – beach & pool days, BBQ’s, vacations, and the coolest silver lining – popsicles! Remember Bomb Pops? Rocket Pops? Firecracker Pops? All different names for the same nostalgic red, white and blue popsicle that I loved so much as a kid. I loved painting my lips with the red layer and how by the time I reached the blue, they were purple. Summer was so magical back then. Living in your swim suit all day, running through sprinklers, eating cheese crackers shaped like little fishies, and popsicles. So.Many.Popsicles.

Homemade Bomb Pops

Makes 10 popsicles

Ingredients

 

For the “red”

1 cup fresh raspberries

1/4 cup sugar

1/3 cup lemon juice

1/3 cup water

Blend all ingredients. Add more sugar if desired.

 

For the “white”

1 cup coconut milk

1/4 cup sugar

1 teaspoon vanilla

Whisk ingredients in a small bowl until well mixed.

 

For the “blue”

1 cup fresh blueberries

1/4 cup sugar

1/3 cup lemon juice

1/3 cup water

Blend all ingredients. Add more sugar if desired.

 

Filling directions

Fill your molds 1/3 full with the raspberry mixture. Let freeze for 1 hour. Fill 1/3 full with coconut mixture and insert popsicle stick securing it into the raspberry layer. Freeze for 1 hour. Fill the rest of the way with blueberry mixture. Freeze for another 3-6 hours or until fully frozen.

ENJOY!