Recipe: Firefly Ice Pops

Recipe: Firefly Ice Pops

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Hali Bey Ramdene
Aug 24, 2016
(Image credit: Jeff Roffman)

You don't have to wait for the fireflies to shimmer in the darkness to capture the whimsy they bring to a summer evening. These firefly pops made from Concord grape juice and blackberries get a bit of sparkle from star- and moon-shaped sprinkles, and can be enjoyed morning, noon, and night.

(Image credit: Jeff Roffman)

The combination of blackberries and Concord grape juice gives these pops their intensely fruity flavor and rich color. Keep them stashed away in the freezer for an on-hand dessert for when the fireflies do indeed show up.

Front Porch Eats

As soon as summer obliges, the front porch transforms into our favorite room in the house. It becomes the gathering place for casual get-togethers, lingering conversation at sunset, and meals meant for sharing. The recipes in this series were made with those moments in mind. So the next time you head to your porch, stoop, or patio, give one of these dishes a try.

Firefly Ice Pops

Serves 10

2 (6-ounce) packages blackberries
2 tablespoons freshly squeezed lemon juice
1/2 cup granulated sugar
1 cup Concord grape juice
Gold star and moon sprinkles (optional)

Blend the blackberries and lemon juice in a food processor or blender until smooth. Strain through a fine-mesh strainer set over a bowl, pressing down on the solids to extract as much purée as possible. Discard the seeds and solids.

Add the sugar to the purée and stir until dissolved. Add the grape juice and stir to combine. Pour the mixture into ice pop molds and freeze until solid, about 6 hours or overnight.

Remove the pops from the molds and sprinkle with gold stars just before serving, if using.

Recipe Notes

  • Storage: The ice pops can be stored in the freezer for up to 3 months.
  • Sprinkles: Wilton makes gold star sprinkles, and they can be found online or in craft stores.
More posts in Front Porch Eats: Food for Sharing on Porches, Patios, and Stoops
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