Blueberry Lemonade + Raspberry Sorbet Stars and Stripes Jumbo Square Pops
I'm kind of poking fun at myself as I write this food story post. What started out as an easy going Fourth of July idea turned into quite something different. Oh sure the visual collecting process was fun and laid back but seriously...trying to get a perfectly layered jumbo pop in order to photograph was a bit trickier. I'm not sure why when I decide to do a quick and easy food post that my brain goes to Ice Pops. Because really, they're not entirely super simple unless you have a few ingredients and not stuck trying to create a perfect example of what's in your head to show everyone. Plus…they melt. And yes, melted shots ARE great also but trying to get a good photo before this process starts means multiple samples and lots of shoot…freeze…shoot…freeze time. I always set up the shot prior to using the real deal but sometimes you just want different angles from which to choose. But in the end the main thing is they are DELICIOUS. I really truly feel like I've gotten loads better at deciphering this Pop-Create-Shoot code so perhaps I'll just give myself a pat on the back and call it day. And please don't let my perfectionist agenda deter you from creating these flavor wonderlands…when eating them is the main objective and not trying to get a pretty picture they're super awesome and fun make. Continue below to follow this Blueberry Lemonade + Raspberry Sorbet Stars and Stripes Jumbo Square Pops Adventure. And Happy Fourth:)
Here's what you'll need to get started...
1 cup Coconut Water
3 tbsp Maple Syrup
2 cups Frozen Blueberries(approx 10 oz)
3 cups Frozen Raspberries(slightly thawed)
Small Star Cookie Cutter
9 x 12 Baking Pan
Let's first start with the frozen Blueberries. Place them in a sauce pan. Add 1/3 cup Coconut Water and 1 tbsp Maple Syrup. Bring ingredients up to heat then simmer on medium low for 30 minutes. Remove from heat and let cool for 10 minutes. Strain into a bowl to remove the solid pieces then transfer to a dispensing container. Place in refrigerator.
Next, add contents of both jars of Lemonade to a pitcher and add the juice of 3 1/2 Lemons. Give it a quick stir and place in refrigerator.
Now comes the fun part one. Place frozen(slightly thawed) Raspberries in a high speed blender. Add 2 tbsp of Maple Syrup, juice of 1/2 Lemon, and 2/3 cup Coconut Water. Blitz till all ingredients are incorporated. Transfer Raspberry Sorbet to a 9 x 12 baking sheet and place in freezer to start the cooling process.
Fun part two…as the Raspberry Sorbet starts to freeze use a small star cookie cutter to create your sorbet stars. The mixture starts freezing at the edges of the baking sheet and continues toward the center. After about 30 minutes you can start the cutting process. Again, start at the edges and work your way in. You'll have to do this in batches according to the frozen mixture. All you really need is 8 to 10 good star shapes.
Once you have all your stars cut, place remaining solids in a container and place back into freezer. We will come back for them.
Fun part three…Layering
Below is a somewhat cheesy diagram of how this operation works.
Start by dividing the Blueberry mixture equally to the 16 jumbo square tray compartments. Here's where I go ahead and place my pop sticks or tasting spoons at an angle. Place in freezer for at least 30 minutes. Then add the Lemonade. To one jumbo square tray fill Lemonade almost to the top and to the other jumbo square tray fill part way. Place back in freezer. Here's the tricky part. You want the Lemonade to start developing ice crystals before placing the stars so they have a support structure to float on, otherwise they kinda dip below the surface and although in the end still tasty…we're kinda going for some impact here. We want to see the stars. So check back after 20-30 minutes. If a layer of ice has formed on top all the better. Just take a knife and break it up to create a slush and add your stars. For the other jumbo square tray, we'll want to take the leftover Raspberry Sorbet solids and re-high speed blend. Usually I'll remove the container from the freezer about 15-20 minutes before placing the stripe layer. This gives it a good chance to melt and become easier to add to the jumbo square trays. After re-blending, place in a pastry bag for easier distribution.