Ingredients
1 1/2
cups small fresh strawberries (12 small)
1/2
cup frozen (thawed) lemonade concentrate (from 12-oz can)
10
ice pop molds and craft sticks (flat wooden sticks with round ends)
1 1/4
cups coconut sorbet, softened
2
cups fresh blueberries
Preparation
In blender or food processor, place strawberries. Cover; blend on medium speed 30 seconds or until smooth. Press through small strainer into medium bowl to remove seeds. Stir 1/4 cup of the lemonade concentrate into strawberry puree. Divide mixture among ice pop molds. Freeze 2 hours or until firm.
Spoon 2 tablespoons coconut sorbet evenly over strawberry layer in each ice pop. Cover each mold with foil; insert stick into each pop. Freeze 2 hours or until firm.
In blender or food processor, place blueberries. Cover; blend on medium speed 30 seconds or until smooth. Press through small strainer into medium bowl. Stir remaining 1/4 cup lemonade concentrate into blueberry puree. Gently remove foil from each mold. Spoon mixture evenly over sorbet layer. Freeze at least 4 hours or overnight until firm. To serve, remove pops from molds.
