Fresh Bomb Pop Popsicles Recipe Easy 4th of July Treat
These homemade bomb pop popsicles feature vibrant layers of real strawberries, creamy yogurt, and blueberries for a festive, refreshing treat. Perfect for summer celebrations, they’re easy to make, naturally colored, and loved by kids and adults alike.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 30 minutes (includes freezing time)
- Yield: 8 popsicles 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 cup fresh strawberries, hulled and chopped (raspberries or cherries can be substituted)
- 2 tablespoons granulated sugar (adjust for sweetness)
- 2 tablespoons lemonade
- 3/4 cup vanilla Greek yogurt (or plain for less sweetness; coconut yogurt for dairy-free)
- 2 tablespoons milk (dairy or non-dairy)
- 1 teaspoon lemon zest (optional)
- 1 tablespoon honey (optional; agave syrup for vegan)
- 1 cup fresh blueberries (frozen, thawed and drained, or blackberries for variation)
- 2 tablespoons granulated sugar
- 2 tablespoons lemonade or water
Instructions
- Add strawberries, sugar, and lemonade to a blender. Blend until smooth (about 30 seconds). Taste and adjust sugar if needed.
- Pour 1 to 1.5 tablespoons of the red purée into the bottom of each popsicle mold. Freeze for 30-45 minutes, until just set.
- Mix yogurt, milk, lemon zest, and honey in a bowl. Stir until smooth.
- Spoon about 1 tablespoon of yogurt mixture over the red layer in each mold. Tap molds on the counter to level the layer. Freeze for 25-35 minutes, until firm.
- Blend blueberries, sugar, and lemonade (or water) until smooth.
- Pour 1 to 1.5 tablespoons of blue purée over the white layer. Insert popsicle sticks into the center of each mold.
- Freeze for at least 4-6 hours, until solid (overnight preferred for best texture).
- To unmold, run warm water over the outside of the molds for 10-15 seconds to loosen popsicles. Gently wiggle sticks to release pops.
- Enjoy immediately or transfer to a freezer bag for storage.
Notes
For dairy-free popsicles, use coconut yogurt and almond milk. For vegan, swap honey for agave syrup. Freeze each layer until just set for clean stripes. If using frozen fruit, thaw and drain before blending. Popsicles can be stored in an airtight container or freezer bag for up to 2 weeks. For brighter colors, add a splash of pomegranate juice to the red layer or butterfly pea flower powder to the blue. Imperfect layers add homemade charm.
Nutrition
- Serving Size: 1 popsicle
- Calories: 70
- Sugar: 12
- Sodium: 20
- Fat: 1
- Saturated Fat: 0.5
- Carbohydrates: 15
- Fiber: 2
- Protein: 2
Keywords: bomb pop, popsicles, 4th of July, summer treat, homemade, berries, yogurt, gluten-free, kid-friendly, patriotic dessert