1/3 cup vanilla ice cream
¾ cup pineapple juice
To make the mix for the strawberry popsicles, first cut the strawberries into small-to-medium pieces.
Get a parent if you need help using the stove, and take out two pots. Add 1/2 cup of water and 1/8 cup of sugar to one of the pots, and 1/2 cup of strawberries and 1/8 cup of sugar to the other pot. Cook on the stove over low to medium heat for about 10 minutes, stirring so that the sugar doesn’t burn.
When these mixtures are no longer hot, combine the two in a blender until there are no more chunks of strawberries in the mix. It’s important to let everything cool first, or the top of your blender might shoot off!
If the mix isn’t bright as you want it to be, add a few drops of red food coloring.
Carefully pour into the popsicle molds and let sit in the freezer until solid.
Follow the same directions for the blueberry popsicles, replacing the strawberries with blueberries and red food coloring with blue food coloring.
For the pineapple popsicles, use the blender to mix 3/4 cup of pineapple juice (you could use the juice from the can if also making the fruit salad) and 1/3 cup of vanilla ice cream; then pour into molds.
Fruit salad is a tasty addition to any Memorial Day bash — and my mom makes a great one! Check out her recipe.
What you’ll need:
2 cups strawberries, chopped
2 cups blueberries
8 pineapple rings from a can, chopped
2 tablespoons pineapple juice
2 cups grapes
2 nectarines, chopped
Wash all of the fruit you will be using.
Chop the strawberries, pineapple rings and nectarines into small-medium pieces and put into a large mixing bowl. Add the blueberries and grapes.
Pour in the pineapple juice and stir everything together. Put the fruit salad in the fridge for a few hours before serving.
Sparklers won’t be the only things shining this Memorial Day. Whip up this yummy drink to cool down from the summer heat and toast to a fab weekend.
What you’ll need:
1½ cups sparkling red grape juice
1½ cups strawberry kiwi juice
1¼ cups fruit punch
¾ cup cranberry juice
Measure each of the juices and mix together in a large bowl.
Carefully pour or scoop out into a pitcher.
Chill in the fridge; serve over ice.
By: Vanessa Junkin, with help from Michael Piorunski (BF) and Valerie Junkin (Mom)