Patriotic Canadian flag popsicles to keep you cool on Canada Day.
These Canadian flag popsicles take several hours to make, but turn out so impressively. They are a combination of strawberry purée, lemonade, and watermelon frozen together into a refreshing summer treat.
There are a few tools needed to make these. Namely, a maple leaf cookie cutter and a silicone popsicle mould with popsicle sticks. Also needed, a little patience and several hours before serving. I try to make these the day before they are to be served.
These popsicles can be made vegan by substituting the sugar with another vegan sweetener, like monk fruit.
(Makes 10 servings)
3 cups fresh strawberries, hulled and chopped
2 tablespoons maple syrup
juice of 4 lemons, divided
6 cups water
1 cup granulated sugar
10, 1.75-inch seedless watermelon maple leaves (about 2 cups)
In a medium saucepan over medium heat, add the chopped strawberries, maple syrup, and juice of 1 lemon. Slowly cook until the strawberry softens and breaks down. Remove from heat, and using an emersion blender, purée until smooth. Pass the strawberry purée through a fine sieve into a bowl to separate the seeds. Set aside to cool.
While the strawberry mixture cools, in a pitcher combine the water, remaining lemon juice, and sugar. Stir to dissolve all the sugar.
Into the bottom of some popsicle moulds, pour about an inch of the strawberry purée. Transfer the popsicle moulds to the freezer and allow the purée to freeze (about an hour). After 45 minutes, begin preparing the watermelon.
Slice a watermelon into 3/4-inch-thick slices, then using a 1.75-inch maple leaf-shaped cookie cutter, punch out 10 leaves. Carefully insert a popsicle stick into the side of each watermelon maple leaf. Insert the sticks through the lid of the mould so that the watermelon will be suspended in the centre of each popsicle mould cavity. Pour about 1/3-cup of the lemon water mixture into each mould (should fill each about halfway depending on the size of the mould). Insert the watermelon leaves, seal the top of the mould and allow to freeze solid (about 2-hours).
Carefully, remove the lid of the mould, leaving the popsicle sticks inside the popsicles. Distribute the remaining strawberry purée into each popsicle mould to top up. Cover and freeze an additional hour or until solid.
Enjoy as desired.
Nutritional Information Per Serving:
total calories = 109 | total fat = 0.17g | saturated fat = 0.008g | cholesterol = 0mg | sodium = 0.7mg | net carbohydrates = 27.58g | dietary fibre = 1.03g | sugars = 26.2g | protein = 0.47g