These Sparking Berries and Cream Popsicles are a refreshingly easy frozen treat, and perfect for your 4th of July celebration. The fresh berry puree is spiked with sparkling water for a fun, effervescent bite!
4th of July Popsicles
Getting a bit festive with this recipe! But I can’t help it because it’s summer and the 4th of July is one of my favorite holidays. Barbecues, pool parties, grilling, and the smell of fresh cut grass always impart such good memories of summer holiday. And most of the time, I was always carrying around one of those Bomb popsicles that only taste good when purchased from the ice cream truck!
As you are planning your firework festivities for this summer, you know you will want to have a delicious frozen treat on hand! While you can go out and buy store-bought popsicles, how about making a batch of your own? Maybe the ice cream man will want to purchase one of yours!
Sparkling Berries and Cream Popsicles
The Sparking Berries and Cream Popsicles add the ‘sparkler’ to your festive frozen dessert. Corn-y! For the red and the blue, we are going to get the sparkle from sparkling water. I know, pretty literal, but also pretty darn good. To take it a step further, the sparkling water we use in this recipe is flavored with natural berry flavors.
The bubbly water we have constantly stocked in our fridge comes from Target – Good and Gather Sparkling Water. I love this water because there is no sugar, and it is pretty straight-up sparkling water lightly flavored with berry essence.
So, imagine a flavored berry soda, without the sugar, and frozen. Good, right?!
Frozen Coconut Milk
For the Sparkling Berries and Cream Popsicles, we are going to use canned coconut milk. I chose this instead of the carton coconut milk because I wanted the full-fat thickness of canned coconut milk. It freezes similarly to ice cream and is an awesome contrast to the sparkling berry layers.
We use the unsweetened canned coconut milk quite a bit here at Butter and Bliss. For our Whipped Coconut Cream to our Butter Free Buttercream Frosting. And this may be the only time (well, maybe not), that I tell you to shake the can before using it. As you will find, the coconut solids separate from the liquid in the can and we want it to be fully homogenous. And you will have extra that you can use for smoothies, or in a savory curry dish if you want to get fancy!
I also add a bit more sweetener to coconut milk ratio as well for this one. Because it is a popsicle, and the berry layers have only their natural sweeteners, and it is a summer dessert, I wanted it to be sweeter. You can certainly adjust the amount of maple syrup you use to adjust to your desired sweetness.
The popsicle molds I used for my recipe are a bit old and I found them on clearance at my grocery store. That said, you could use any popsicle mold, but I have these one order. I wanted more to have on hand, and I like the value you get with the different colors. And how appropriate, they are red, white and blue!
Sparking Berries and Cream Popsicles
- 1 cup fresh strawberries, lightly pureed
- 1 cup fresh blueberries, lightly pureed
- 1/2 cup unsweetened canned coconut milk, full fat
- 3 tablespoons pure maple syrup
- 1/2 cup sparkling water, berry flavored
- In a blender, puree the strawberries first, then the blueberries. Pour each into separate cups and add 1/4 cup of the sparkling water to each. You will probably have extra berry juice, depending on the size of your popsicle molds. Use the extra as a flavored sparkling water or add to a smoothie!
- For the coconut milk, shake the can so the liquid and coconut solids mix. Open the can and stir as needed. Pour 1/2 cup of the coconut milk into a cup and add the maple syrup. Stir until combined. Add more or less maple syrup to your sweetness preference.
- Start with the strawberry juice and pour equal amounts into each of the popsicle molds, 1/3 full. Place the uncovered popsicle mold in the freezer and allow the strawberry liquid to freeze for at least 30 minutes – this is so the next layer does not seep into the layer below it. Follow with the coconut milk, pour equal amounts 2/3 full, freeze for 30 minutes. Finish with the blueberry juice and place the sticks into the molds and freeze until solid – about 3 more hours.
about the author ...
I'm Erin and I'm all about desserts - and a little bit of butter!
I've tested, written, and photographed hundreds of recipes on my website. Here you'll find the tastiest small batch gluten free and traditional desserts - all homemade, all simple, and all for you!