Fireworks Pop Food

FIREWORKS POP

Steps:

• Combine 1 cup water and the sugar in a small saucepan. Simmer over medium-high heat until all of the sugar dissolves. Remove from the heat, pour into a large liquid measuring cup and let cool completely.
• Pour 1/2 cup of the sugar syrup in a blender. Add the strawberries, red food coloring and 1 tablespoon of the lemon juice. Blend until smooth. Let sit, stirring occasionally, until all the froth settles. Evenly divide among 6 rocket-shaped frozen pop molds. Take care to not to pour down the side of the molds or it will streak the pops; pour directly in the middle. Freeze until about halfway frozen and still slushy, about 40 minutes. Press a wooden ice pop stick into each about 1 inch from the bottom of the mold (the sticks should stand up straight in the middle of the mold). Return to the freezer and freeze until completely solid, about 40 minutes.
• Meanwhile, stir the coconut milk and remaining 1 tablespoon lemon juice into the remaining sugar syrup. Divide the mixture in half and add the blue food coloring to one.
• Once the red layer in the pop molds is frozen solid, pour in the white mixture, dividing evenly among the molds. Freeze until completely solid, about 45 minutes. Then divide the blue mixture among the molds and freeze until completely solid, about 45 minutes.
• To serve, run the frozen molds under warm water before unmolding.

FROZEN FIREWORKS

Steps:

• Transfer 1 pint of the coconut sorbet to a large measuring cup. Add the food coloring and stir with a fork until it is smooth and pourable. Pour the blue layer into the bottom third of each of 12 push pop molds and freeze until set, about 2 hours.
• Meanwhile, use a 1 1/2-inch star cookie cutter to punch out 12 pineapple stars. Place them on a wax paper-lined plate and freeze until ready to use.
• Stir the remaining pint coconut sorbet until it is a pourable consistency and fill the molds another third of the way. Allow to freeze until set, 1 to 2 hours.
• Spoon the softened raspberry sorbet to fill to the top of the mold, smoothing the top. Freeze for 1 hour, then place a pineapple star upright in the center of each pop. Freeze until ready to serve.