Easy Berry Lemonade Ice Pops
Recipe GLPR0e7f12589c1257
Refreshing two-layer ice pops combining a vibrant berry base with a tangy lemon yogurt topping. This simple dessert is naturally sweet, requires minimal blending, and freezes into beautiful striped pops perfect for warm weather.
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Ingredients
2 lemons, juiced (about 6 tablespoons total juice)
6 tablespoons plain Greek yogurt, divided
5 tablespoons organic sugar, divided
2 cups strawberries
½ cup water, plus 3 tablespoons water
Directions
In a blender, combine half of the lemon juice (about 3 tablespoons), all strawberries, ½ cup water, 3 tablespoons sugar, and 2 tablespoons yogurt. Blend until smooth, about 25–30 seconds on medium to high speed. Pour the berry mixture into greased ice pop molds, filling each mold about three-quarters full. Insert the molds into the freezer and freeze for 2–3 hours or until the berry layer is completely solid.
While the berry layer freezes, prepare the lemon mixture. In the blender jar, combine the remaining lemon juice (about 3 tablespoons), 3 tablespoons water, remaining 2 tablespoons sugar, and remaining 4 tablespoons yogurt. Blend on low speed for 10 seconds until combined. Pour this mixture into a covered container and refrigerate until the berry layer is fully frozen.
Once the berry layer is firm, carefully pour the chilled lemon mixture over the frozen berry base in each mold. Insert ice pop sticks into the center of each pop. Return the molds to the freezer and freeze for another 2–3 hours, or until the lemon layer is solid and the sticks are firmly set. Run warm water briefly over the outside of the molds to loosen the pops before removing.
