Strawberry Thyme Ice Pops Recipe By Tasty Food

BLUEBERRY BASIL ICE POPS RECIPE BY TASTY

Steps:

• Make the simple syrup: In a small saucepan, combine the sugar, basil, and water. Bring to a boil over medium-high heat. Once boiling, cook for 2-3 minutes, until the sugar has dissolved and the basil is fragrant. Remove from the heat.
• Strain the herb syrup through a fine-mesh sieve set over a blender. Add the blueberries and lemon juice. Blend on high speed until smooth.
• Divide the mixture between 6 ice pop molds. Freeze until solid, at least 6 hours.
• Enjoy!

STRAWBERRY DAIQUIRI PIñA COLADA ICE POPS RECIPE BY TASTY

Steps:

• Make the simple syrup: in a small pot, combine the water and sugar. Cook over medium heat until the sugar dissolves, about 5 minutes. Transfer the syrup to a heatproof container and let cool completely before using. Any leftover syrup will keep in the refrigerator for up to 1 month.
• Make the strawberry daiquiri layer: In a 2-quart blender or food processor, combine the strawberries, simple syrup, lime juice and zest, and rum and blend until mostly smooth, 1-2 minutes. Divide the contents evenly between 6-8 ice pop molds, filling each ⅓ of the way. Cover with the lid (or place sticks in the middle) and freeze for at least 30 minutes before adding the next layer.
• Make the coconut cream layer: Clean the blender. Reserve 3 tablespoons of coconut milk for the piña colada layer, then add the remaining coconut milk, coconut rum, and 3 tablespoons simple syrup to the blender and blend until well combined, 1-2 minutes. Carefully pour into the pop molds over the strawberry daiquiri layer, filling another ⅓ of the way. Place the tops back on (or sticks back in) and freeze for at least another 30 minutes before adding the final layer.
• Make the piña colada layer: In a medium bowl, mix together the crushed pineapple and their juices and coconut rum. Let infuse for 5-10 minutes.
• Clean out the blender. Add the crushed pineapple and rum mixture, reserved 3 tablespoons coconut milk, and 1 tablespoon simple syrup and blend until smooth and well combined, 1-2 minutes. Pour into the pop molds over the coconut cream layer, filling the rest of the way. Place the lid on (or sticks back in)-it may require a bit of force to get through the bottom 2 layers. Freeze for at least 4 hours, or up to overnight.
• Remove the pop molds from the freezer and dip in room temperature water for no more than 60 seconds, being careful to avoid getting any water in the pops. Wiggle the sticks around every 20 seconds to loosen the pops from the molds. Remove the pops and wrap Individually in plastic wrap. The pops will keep in the freezer for up to 2 weeks.
• Enjoy (responsibly)!

STRAWBERRY SHORTCAKE ICE POPS

Steps:

• Blend the strawberries, sugar and vanilla extract in a blender on high speed until the strawberries are broken down into small pieces, pushing them down as needed, 5 to 10 seconds. Set aside.
• Combine the heavy cream and sweetened condensed milk in a large bowl with a handheld electric mixer or in a stand mixer fitted with the whisk attachment. Slowly increase the speed up to high and whip until soft peaks form, 2 to 3 minutes. Add the strawberry mixture and fold in with a rubber spatula. Transfer the mixture into a pastry bag or large resealable plastic bag with one corner cut out.
• Pipe the mixture into 8 to 10 ice pop molds (depending on how aerated the filling is), filling each with about 1/3 cup of the mixture and leaving a 1/4-inch space at the top of each ice pop mold for the mixture to expand as it freezes. Tap the molds on the counter several times to remove air bubbles. Insert an ice pop stick into each mold. Transfer to a small baking sheet and freeze until the ice pops are solid, at least 6 hours or overnight.
• About 30 minutes before removing the ice pops from the freezer, make the coating. Pulse the vanilla cookies in a food processor until coarse like sand, 25 to 30 seconds. Transfer 3/4 cup of the crumbs to a medium bowl. Add the freeze-dried strawberries to the remaining crumbs in the food processor and pulse until the strawberries are completely ground and no visible pieces remain, 25 to 30 seconds. Transfer to a second medium bowl. Add 2 tablespoons melted butter to each bowl and mix by hand until small clumps form. Add one crumb mixture to the other and gently toss together until combined; for a red-and-white-speckled pattern, avoid over-mixing.
• Line a small baking sheet with parchment paper. Dip the ice pop molds in a large bowl filled with hot water to loosen. Working with one ice pop at a time, gently press the cookie-strawberry crumbs onto the ice pops to completely cover. Place on the prepared baking sheet and repeat with the remaining ice pops. Freeze for 1 hour.

STRAWBERRY THYME ICE POPS RECIPE BY TASTY

Steps:

• Make the simple syrup: In a small saucepan, combine the sugar, thyme, and water. Bring to a boil over medium-high heat. Once boiling, cook for 2-3 minutes, until the sugar has dissolved and the thyme is fragrant. Remove from the heat.
• Strain the herb syrup through a fine-mesh sieve set over a blender. Add the strawberries. Blend on high speed until smooth.
• Divide the mixture between 6 ice pop molds. Freeze until solid, at least 6 hours.
• Enjoy!