Whether you call them Bomb pops, Rocket pops or Firecrackers, these patriotic popsicles make for some very sweet summertime memories: the faint chime of the ice cream truck, lips stained a happy raspberry blue for hours.
The original red, white and blue rocket-shaped “Bomb pop” first hit supermarket shelves nearly 70 years ago, in a Cold War–obsessed America eager to gobble them up. The very similar Firecracker debuted 30 years later in 1989, and in the decades since there has been much freezer aisle confusion (and at least one lawsuit).
This batch of DIY rocket pops is a healthier version of those chemical concoctions we knew and loved as kids. Layering homemade strawberry and blueberry sorbet with lemonade-flavored yogurt, these frozen treats are definitely the bomb, by any name.
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diy rocket pops
Strawberry sorbet:
2 cups chopped strawberries
2 Tbs sugar
1/2 tsp lemon juice
2-3 Tbs water
Blueberry sorbet:
2 cups blueberries
2 Tbs sugar
1/2 tsp lemon juice
2-3 Tbs water
Lemonade yogurt:
1/3 cup lemon juice
3 Tbs sugar
1/2 tsp lemon zest
1/2 cup water
1/4 cup + 1 Tbs low-fat vanilla yogurt
Directions
- Make strawberry sorbet: Simmer strawberries, lemon juice, sugar and water in a saucepan for 5-10 minutes. Mash when softened and purée in food processor or blender. Cool.
- Fill popsicle molds 1/3 full with strawberry sorbet mixture, and cover top with plastic wrap. Freeze 4 hours.
- Make lemonade yogurt: Dissolve sugar in water in a saucepan over low heat. Stir in lemon juice and zest and let cool. Measure out 1/2 cup of the lemonade and mix low-fat vanilla yogurt until well-combined.
- Remove partial pops from freezer, and leave out a couple minutes. Fill popsicles another 1/3 of the way full with lemonade yogurt mixture. Place popsicle stick in mold, and wedge a bit into top layer if you can. Place back in fridge, covered loosely with plastic wrap. Wait 4 hours.
- Make blueberry sorbet: Simmer blueberries, lemon juice, sugar and water in a saucepan for 5-10 minutes. Mash when softened and purée in food processor or blender. Cool.
- Remove pops from freezer and fill last 1/3 of the molds with blueberry sorbet mixture. Cover with plastic wrap and freeze 4 hours.
TIME: 1 DAY. YIELDS 6 POPSICLES.
