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Red, White and Blue Fruit Popsicles

PrintPrint Recipe
  • Yield: 8-9 Popsicles
  • Prep Time: 5 minutes
  • Passive Time: 3 hours, 30 minutes to chill

Tips

If you'd prefer to substitute the coconut milk for another ingredient, you can thin out greek yogurt with milk or non-dairy milk, such as oat milk.

Prep the watermelon and blueberry fillings ahead of time and store in the refrigerator for up to 3 days to make the process even easier.

Ingredients

For the Red Layer
  • 1¾ cup cubed watermelon
  • 1½ tablespoons Karo® Light Corn Syrup
  • 1 tablespoon fresh lime juice
For the White Layer
  • 1 cup unsweetened coconut milk
  • 2 tablespoons Karo® Light Corn Syrup
  • ¼ teaspoon kosher salt
For the Blue Layer
  • 2 cups blueberries
  • 1 tablespoon Karo® Light Corn Syrup
  • 2 teaspoons fresh lemon juice

Directions

  1. Place your popsicle mold on a plate or small baking sheet and make space in your freezer.
  2. Starting with the red layer, combine ingredients in a blender and blend until smooth, about 30 seconds. Strain through a fine mesh sieve.
  3. Fill ⅓ of each mold with the strained watermelon mixture, then freeze until solid, about 1 hour and 10 minutes. (Freezing in between each layer ensures that the red, white, and blue layers are well defined).
  4. Next, for the white layer, stir together the coconut milk, Karo® Light Corn Syrup, and salt. Then fill the next third of the mold with the coconut mixture on top of the red layer. Freeze until solid, about 1 hour and 10 minutes.
  5. Finally, for the blue layer, combine the blueberries, Karo® Light Corn Syrup, and lemon juice in a blender and blend until smooth, about 30 seconds. Strain through a fine mesh sieve, removing the skin and seeds, pressing with a spoon or spatula to get all the juice. Pour to fill the mold. Place the popsicle stick in each mold and place back in the freezer until frozen solid, about 1 hour and 10 minutes.
  6. When ready to serve, run the mold under hot water for about 30 seconds to loosen the popsicles. Remove and enjoy!
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About
Corn Syrup

See why there’s no substituting Karo® Corn Syrups for treats with a delicate sweetness and smooth texture

Learn More

Tips

If you'd prefer to substitute the coconut milk for another ingredient, you can thin out greek yogurt with milk or non-dairy milk, such as oat milk.

Prep the watermelon and blueberry fillings ahead of time and store in the refrigerator for up to 3 days to make the process even easier.

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Red, White and Blue Fruit Popsicles

Ingredients

  • 1¾ cup cubed watermelon
  • 1½ tablespoons Karo® Light Corn Syrup
  • 1 tablespoon fresh lime juice
  • 1 cup unsweetened coconut milk
  • 2 tablespoons Karo® Light Corn Syrup
  • ¼ teaspoon kosher salt
  • 2 cups blueberries
  • 1 tablespoon Karo® Light Corn Syrup
  • 2 teaspoons fresh lemon juice

Directions

  • Place your popsicle mold on a plate or small baking sheet and make space in your freezer.
  • Starting with the red layer, combine ingredients in a blender and blend until smooth, about 30 seconds. Strain through a fine mesh sieve.
  • Fill ⅓ of each mold with the strained watermelon mixture, then freeze until solid, about 1 hour and 10 minutes. (Freezing in between each layer ensures that the red, white, and blue layers are well defined).
  • Next, for the white layer, stir together the coconut milk, Karo® Light Corn Syrup, and salt. Then fill the next third of the mold with the coconut mixture on top of the red layer. Freeze until solid, about 1 hour and 10 minutes.
  • Finally, for the blue layer, combine the blueberries, Karo® Light Corn Syrup, and lemon juice in a blender and blend until smooth, about 30 seconds. Strain through a fine mesh sieve, removing the skin and seeds, pressing with a spoon or spatula to get all the juice. Pour to fill the mold. Place the popsicle stick in each mold and place back in the freezer until frozen solid, about 1 hour and 10 minutes.
  • When ready to serve, run the mold under hot water for about 30 seconds to loosen the popsicles. Remove and enjoy!