Patriotic Popsicles from 24 Carrots - KMSP-TV

Patriotic Popsicles from 24 Carrots

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Today, Executive Chef Ashley Santo Domingo from, Southern California’s top trendsetter in the catering and events industry – shared with us some fun, easy and healthy 4th of July stick foods – popsicles and street corn - to make at your holiday BBQs! These Pinterest-worthy popsicles sneak in whole foods for your kids – and adults can add a little alcohol to make a delicious adult-pop! The grilled corn was a huge hit – and we loved making our own custom ‘dirty corn’ on a stick! So easy and guests will love the interactive element. To have Chef Ashley and the talented team at 24 carrots cater and design you next event, please visit for more information.

Today, Chef Ashley shared with us how to make easy and healthy popsicles this 4th of July.

  • These popsicles are fun to make with your kids this holiday – and any time of the year – and are a great way to sneak in some fresh fruit and extra whole foods into their diet.
  • These mixed fruit and veggie popsicles create a tasty treat that all kids will love. These molds are a fun activity for children to help make their own Popsicle blends.
  • We are making red, white and blue pops – of course! Using strawberry basil, coconut, and Blue Raspberry Lemonade - these popsicles will not only look festive – but taste delicious too!
  • Adults can add a little alcohol (vodka) to their pops to make it a refreshing adult Popsicle – perfect for the 4th and lounging by the pool or at a BBQ!
  • The second easy and interactive side dish for your BBQ – also on a stick – is “Dirty Corn” or Mexican street corn
  • Your guests will love this delicious grilled corn with a variety of toppings to customize and make it their own!
  • Toppings ranging from cojita cheese, cilantro, chili salt, green onion lime butter – this is a fun way to let your guests have fun with their food and create a custom side according to their tastes!
  • The street corn pairs perfectly with burgers, hot dogs, and other BBQ classics.
If you would like Chef Ashley to create the perfect party for you - including this gorgeous 4th of July tablescape, you can visit to learn more about this incredible events and catering company!

About 24 carrots:

24 carrots is the most sought-after Orange County catering and events company in Southern California. We offer unbelievably delicious food, unsurpassed personalized service, and a genuine passion for helping people make unforgettable memories together. Our creative staff and talented partners continually push for imaginative new ideas, making us one of the top trendsetters in the catering and events industry. Our friendly team’s refusal to compromise on quality means you’ll get the attention you deserve and your guests will get an experience they won’t be able to stop talking about.


Fourth of July (Red, White, and Blue) Popsicles

Strawberry Popsicle Mix


  1. 2 cups strawberries, hulled and sliced
  2. 1/3 cup sugar
  3. 3 basil leaves on the stem
  4. 2 teaspoons pure vanilla extract
  5. 1 cup vanilla yogurt

Add the berries to a bowl and toss with the sugar, basil, and vanilla and macerate them for 15 to 20 minutes. Roast berry mixture in the oven for 10 minutes to release juices and draw flavor from the berries. Cool completely and remove the basil once cooled.

Add mixture to a blender or food processor, along with the yogurt, and puree until smooth. Divide the mixture into 6 popsicles molds. Freeze until firm, about 4 hours.

Coconut Popsicle Mix


  1. 1 cup sugar water (see below)
  2. 1/4 teaspoon coconut extract
  3. 1 cup coconut milk
  4. Sugar Water Mixture


Mix together coconut milk, sugar water, and coconut extract. Bring to a boil and cool. Flavor coconut with any herb, zest, or your favorite aromatic by simply steeping the flavor in, then strain it once it is cool.

Blue Raspberry Lemonade Mix


  1. 1 cup Lime Juice
  2. ½ cup sugar
  3. ½ cup raspberries
  4. ½ cup blackberries
  5. 3 drops raspberries extract
  6. 3 drops blue food color
  7. 1 sprig thyme


Add ingredients to a pot and bring mix to a boil. Reduce to a simmer and steep the berries and thyme for about 10 minutes. Remove from heat, strain, and cool.


Red Strawberry Layer

1.Using a measuring cup with a spout, pour strawberry mixture into popsicle molds to fill 1/3 of the way (for my popsicle molds, that means 0.8 ounce). Freeze for 1 1/2 hours or until set.

White Coconut Layer

1.In a measuring cup pour in the coconut flavor and fill the freezer pop mold until it is 2/3 of the way full.

2.Add the aluminum top and add the popsicle sticks. Freeze for 2 hours or until set. At about 1 1/2 hours, remove the aluminum top and put popsicle molds back into the freezer.

Blue Raspberry Layer

1.Add blue mixture to a measuring cup. Pour into the freezer pop mold until full and freeze 4 hours or overnight or until firm. Follow manufacturer instructions on how to remove the popsicles.

2.After unmolding, popsicle sticks can be stored in zippered plastic bags in the freezer. Use wax paper to keep them separated.

Grilled Corn on a Stick


  1. 2 pieces of corn (char-grilled and cut in 1/2)
  2. 2 tablespoons cotija cheese or queso fresco
  3. 1 tablespoon grated parmesan cheese
  4. 2 teaspoons spicy mayo (mix a cup of mayo with 2 tbsp. of chipotle sauce)
  5. 1 tablespoon green onion lime butter (mix one pound of room temp butter with sliced green onions and the zest of 2 limes, 1 tsp chili powder)
  6. Lime zest (1 lime)
  7. Pinch of chili salt
  8. 1 teaspoon chopped cilantro
  9. Skewers


Stick a skewer into each cob of grilled corn. Brush with the green onion and lime butter, season with the chili salt, drizzle with the spicy mayo, top with the cotija cheese or queso fresco, then the cilantro and grate some fresh parmesan cheese over the top. Lastly, zest some lime on the corn to add a fresh citrus flavor to cut through the hot chili, and enjoy!!

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