Food and Recipes Recipes Red, White, and Blue Popsicles Be the first to rate & review! Whether you grew up on the original Bomb Pop or have fond memories of flagging down the ice cream truck for a Firecracker, we can all agree it's not summertime without a red, white, and blue popsicle. One lick of this classic frozen treat can transport you through time, back to the days of neighborhood 4th of July parades and summer camp crushes. These days, luckily, that iconic flavor is just seven ingredients away.Our homemade version of the red, white, and blue popsicle takes the classic taste up a notch with fresh fruit and juices. Made with blueberries and strawberries as well as freshly squeezed lemon and lime juice, our recipe replicates that nostalgically sweet flavor in a healthier fashion. After a quick 10 minutes of blending and stirring on your end, you can let your freezer finish the job in a jiffy.Easy enough for any hot summer day and pretty enough to serve at a 4th of July or Memorial Day party, our Red, White, and Blue Popsicles recipe is worth the risk of a red tongue. By Southern Living Editors Published on April 12, 2019 Print Rate It Share Share Tweet Pin Email Photo: Jennifer Causey Active Time: 10 mins Total Time: 7 hrs 40 mins Yield: Serves 8 (serving size: 1 [4-oz.] popsicle) Ingredients 2 cups hulled and quartered fresh strawberries 6 tablespoons granulated sugar, divided 3 tablespoons fresh lemon juice (from 1 large lemon), divided 3 tablespoons fresh lime juice (from 2 medium limes), divided 1/2 cup plain whole-milk yogurt 3 tablespoons heavy cream 2 cups fresh blueberries Directions Process strawberries, 2 tablespoons of the sugar, and 1 tablespoon each of the lemon and lime juices in a blender until smooth, about 1 minute, stopping to scrape down sides as needed. Pour mixture through a fine mesh strainer into a bowl, pressing on solids; discard solids. Pour about 3 tablespoons strawberry mixture into each of 8 (4-ounce) ice-pop molds. Freeze until firm, about 30 minutes, Stir together yogurt, heavy cream, 2 tablespoons of the sugar, and 1 tablespoon each of the lemon and lime juices in a bowl. Remove molds from freezer; top each with about 2 tablespoons yogurt mixture. Freeze until firm, about 30 minutes. Process blueberries, remaining 2 tablespoons sugar, and remaining 1 tablespoon each lemon and lime juices in a blender until smooth, about 1 minute, stopping to scrape down sides as needed. Pour mixture through a fine mesh strainer into a bowl, pressing on solids; discard solids. Remove molds from freezer; top each with about 3 tablespoons blueberry mixture. Insert popsicle sticks into molds; freeze until solid, about 6 hours. Just before serving, run molds briefly under hot water to release popsicles. Rate it Print