July Fourth Frozen Pops Recipe + Traditions - LOOK BACK LOOK FORWARD
Paige Hull
The Fourth of July parade in Round Top, Texas is the longest running parade west of the Mississippi river and the reason we’re in business.
The first time we attended it, I shed happy tears for the opportunity to share small town living with our children we were raising in Houston (the fourth largest city in America) at that time.
The charm, quaint and unpretentious qualities small towns bring is what we wanted our children to experience. Smoot and I both grew up in small towns and even through this would be a second home only, they’d get to experience “small town living” in spurts.
Staying at The Vintage Round Top ourselves for the parade became a tradition after that first one and is something we look forward to every year.
In honor of how/why The Vintage Round Top started a decade ago, we’re sharing our July Fourth Pops recipe we created and shared in 2013 along with some of our past July 4th celebrations.
JULY FOURTH FROZEN POPS
July Fourth Pops
Makes 6 pops
Ingredients
1 cup fresh blueberries
1 cup fresh raspberries
1 cup vanilla Greek yogurt
2 teaspoons honey, divided (or more if berries are not as sweet)
Directions
1. Puree the blueberries with one teaspoon of honey. If the blueberry mixture is too purple, you can add a bit of blue food coloring or food gel. Pour the blueberry puree into a measuring cup with a spout and add a little water to make the mixture easy to pour into the Popsicle mold. Divide the blueberry puree between the six popsicle molds evenly. Let this part freeze for about an hour and a half.
2. Once the blueberry part of the pop is frozen, put the vanilla Greek yogurt into a mixing cup with a spout. If this mixture is too thick to pour, try stirring in some milk, just a little at a time. When you have a good consistency, pour a thick layer of the Greek yogurt on top of the frozen blueberry part. This is when you should insert the popsicle sticks. We simply put foil over the molds and inserted the sticks through the foil. It will hold the sticks up while the yogurt freezes. Freeze for at least an hour.
3. When the yogurt is frozen, puree the raspberries with a teaspoon of honey, just like you did with the blueberries. Add water if the consistency is too think, just a little at a time. Pour a layer about the same size as the yogurt into the molds. At this point you don't need to put the foil back on top because the sticks should be firmly frozen into place. Freeze for at least an hour.
4. Repeat step 2 and freeze for another hour then repeat step 3 and freeze for at least one more hour and enjoy!
