Layered flag popsicles
User Reviews
4.8
12 reviews
Excellent
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Prep Time
30 mins
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Additional Time
8 hrs
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Servings
20 popsicles
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Course
Dessert
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Cuisine
South American, Ecuadorian
Layered flag popsicles
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Easy recipe for layered gelatin flag popsicles made with flavored gelatin or jello, water, and sugar. The perfect treat for your World Cup party.
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Ingredients
For the first layer of yellow gelatin:
- 6 ounce pack of yellow lemon gelatin
- 3 cups of hot boiling water
- 3 cups of cold water
- ½ cup of sugar adjust to taste
For the second layer of blue gelatin:
- 3 ounce 85 gr pack of blue (blueberry) gelatin
- 2 cups of hot boiling water
- 2 cups of cold water
- ¼ to ½ cup sugar adjust to taste
For the third layer of red gelatin:
- 3 ounce 85 gr pack of red (strawberry, raspberry, cherry, etc) gelatin
- 2 cups of hot boiling water
- 2 cups of cold water
- ¼ to ½ cup sugar adjust to taste
Other items you will need:
- ~20 popsicle molds or 5 oz paper or plastic cups
- ~20 popsicle sticks
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Instructions
- You will need to prepare each color/flavor separately and wait until each one is almost frozen before adding the next layer.
- The first layer will be the color/flavor that is on top of the flag, in the case of these Ecuador flag popsicles, yellow or lemon is the first layer. Also, because the Ecuadorian flag has a wider yellow stripe than the blue and red stripes, I used 2 packs of gelatin, but I didn’t double the water because I wanted to make sure I had an intense yellow color.
- Mix the 6 ounces of yellow gelatin with 3 cups of boiling water, add ½ cup of sugar, and stir well until the gelatin and sugar are dissolved. Add 3 cups of cold water and mix well.
- Fill each popsicle mold or cup to around ½ full; don’t worry if it isn’t exact for all the molds. If you don’t mind the popsicle sticks having a slight lean, then go ahead and add them at this point. If not place the popsicles in the freezer, and add the popsicles sticks once the gelatin mix begins to solidify, about 1 to 1 ½ hours.
- Freeze the first layer for about 2 to 2 ½ hours or until almost frozen before adding the second layer. The first layer usually takes longer than the rest of the layers, and especially for the Ecuador ones since the yellow layer is larger than the others.
- About 30 minutes before the first layer is ready, start preparing the second layer, in this case the blue layer. Mix 3 ounces of blue gelatin with 2 cups of boiling water and ¼ to ½ cup of sugar, stir it well until the gelatin and sugar are completely dissolved. Add in 2 cups of cold water and stir well. Let it cool down as much as possible at room temperature and without letting it set. Pour a layer of blue gelatin mix on top of the previously almost frozen yellow layer. Make sure you have enough room for the third/last layer.
- Freeze the second layer of the popsicles for about 1 ½ to 2 hours or until almost frozen.
- About 30 minutes before the second layer is almost frozen, prepare the third and final layer of red gelatin. Combine the 3 ounces of red gelatin with ¼ cup to ½ cup of sugar in a bowl, add 2 cups of boiling water and mix well. Add 2 cups of cold water and stir well. Same as with layer #2, let it cool down a bit before adding it to the popsicle mold. When ready, add the final layer of the red gelatin mix to the molds.
- Freeze the gelatin flag popsicles until they are completely frozen, about 3-4 hours. To remove the metal molds, run the mold part under water for a few seconds and gently twist the popsicle stick while pulling the popsicle out of the mold. If using paper cups, simply peel the cups off.
Genuine Reviews
User Reviews
Overall Rating
4.8
12 reviews
Excellent
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