Emma Hearst's Fruit Paletas Will Help You Beat the Fourth of July Heat

Pick from two options: a lemon and blueberry ice pop with raspberry-graham crumbs or a coconut and strawberry one with a blueberry crumble

Emma Hearst's festive paletas are just what your summer needs.

The author of the new Flavors From the Farm cookbook shares two Mexican-inspired ice pops that are "creamy, refreshing and balanced in sweetness and tang." They also happen to be naturally red, white and blue for July Fourth!

Both are made with fresh and freeze-dried fruit — lemon and blueberry paletas with raspberry and graham crumbs; and coconut and strawberry paletas with a blueberry crumble.

Related: These Jam-Filled Butter Cookie Sandwiches Are an Easy and Festive Fourth of July Treat

"Paletas are so easy to get creative with because they are always so easy to create! I thought of my favorite flavors in warm weather, lemon and coconut, and made them the stars alongside the other goodies," says Hearst.

Lemon & Blueberry Paletas with Raspberry-Graham Crumbs

2 cups whole milk

1 (14-oz.) can sweetened condensed milk

1 Tbsp. grated lemon zest plus ½ cup fresh juice (from 3 large lemons)

1 cup petite blueberries

½ cup freeze-dried raspberries

½ cup graham cracker crumbs

Pinch of flaky sea salt

1. Stir milk, condensed milk, lemon zest and juice in a liquid measuring cup until blended. Pour about 2 tablespoons of the milk mixture into each of 12 (3-ounce) ice-pop molds. Top each with blueberries, then top each with 2 tablespoons milk mixture; discard remaining mixture. Insert 1 stick into each pop. Freeze at least 8 hours or up to 2 weeks.

2. Process raspberries in a food processor until a fine dust forms, about 4 pulses. Transfer to a rimmed baking sheet, and stir in graham cracker crumbs and flaky salt.

3. Remove pops from molds, and gently press each pop into crumb mixture until coated as desired. Place on a baking sheet lined with parchment paper. Freeze, uncovered, 30 minutes.

Makes: 12
Active time: 30 minutes
Total time: 9 hours

Coconut & Strawberry Paletas with Blueberry Crumble

1 (13.66-oz.) can full-fat coconut milk, well-shaken and stirred

1 (14-oz.) can sweetened condensed milk

Pinch of kosher salt

½ cup toasted slivered almonds

½ cup finely chopped fresh strawberries (from 3 medium strawberries)

1 cup toasted unsweetened shredded coconut

½ cup freeze-dried blueberries, chopped

Pinch of flaky sea salt

1. Stir coconut milk, condensed milk and a pinch of kosher salt in a liquid measuring cup until blended. Pour 2 tablespoons of the coconut milk mixture into each of 12 (3-ounce) ice-pop molds. Top each with almonds and strawberries, then top each with remaining milk mixture. Insert 1 stick into each pop. Freeze at least 8 hours or up to 2 weeks.

2. Process shredded coconut and blueberries in a food processor until some blueberries form small crumbs, about 10 pulses. Transfer to a rimmed baking sheet, and stir in flaky salt.3. Working quickly with 1 pop at a time, gently press into blueberry mixture until coated. Place on a baking sheet lined with parchment paper. Freeze, uncovered, 30 minutes.

Makes: 12
Active time: 25 minutes
Total time: 9 hours

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