Berry Rocket Pops Food

BERRY ROCKET POPS

Steps:

• You want to start with berries that are either frozen then partially thawed, or fresh and then about half frozen. Either way works! In your blender, blend the strawberries, 1/2 to 1 cup coconut water, and 1 1/2 to 2 tablespoons agave [or honey], adding the agave or honey last [to avoid sticking at the bottom], and using the smallest amount of coconut water possible to reach a smooth consistency. You want the mixture as thick as possible for all of the layers. Empty into a bowl or glass and freeze for about 30 minutes until starting to thicken.
• Proceed with the rest of the recipe. Rinse your blender then blend the blackberries, blueberries, 1/2 to 1 cup coconut water, and 1 1/2 to 2 tablespoons agave [or honey], adding the agave or honey last [to avoid sticking at the bottom], and using the smallest amount of coconut water possible to reach a smooth consistency. Place in a bowl in the freezer for about 30 minutes until starting to thicken.
• Rinse your blender then blend the crushed ice, lime juice, lime zest, 1 1/2 to 2 tablespoons agave [or honey], adding the agave or honey last [to avoid sticking at the bottom], and using the smallest amount of coconut water possible to reach a smooth consistency. Taste and add more sweetener if desired. Place in a bowl in the freezer for about 30 minutes until starting to thicken.
• After all mixtures have thickened [You are trying to reach a texture where you can spoon the layers on top of one another without them mixing. Like a thick slushy. However, if they mix it's completely fine!] spoon the strawberry mixture into your popsicle molds first about 1/3 of the way up. Tap on the counter to level. Spoon in the lime mixture next making sure there are no air pockets [lightly poke with the top end of the spoon to help fill gaps], then top with the blackberry/blueberry layer and level off the top.
• Place popsicle sticks in the ends [should be thick enough that they remain standing] and freeze until solid, about 4 to 5 hours.
• Serve once frozen. You may need to allow the pops to thaw for about 5 to 10 minutes before being able to remove them from the molds.

VERY BERRY ICE POPS

Steps:

• In a blender, combine blackberries and 1/2 cup each sugar and cream and blend until smooth, scraping down sides as necessary. Pour through a fine-mesh sieve into a medium bowl, pressing on solids (you should have about 2 cups puree); discard solids. Rinse out blender. Add raspberries and 1/2 cup each sugar and cream; blend until smooth. Pour through a clean sieve into another bowl, pressing on solids (you should have about 2 cups puree); discard solids.
• Fill four 3-ounce ice-pop molds one-third full with blackberry puree and fill four molds one-third full with raspberry puree. Freeze until just frozen, about 1 hour. Pour another layer of purees, alternating them, over frozen layers to fill molds two-thirds full and insert ice-pop sticks. When second layer is just frozen, about 45 minutes, top with alternate purees and freeze until solid, 6 hours (or up to 2 weeks).