There’s something so nostalgic about homemade popsicles. We saw this recipe from Valerie Aikman-Smith and Victoria Pearson’s pretty new cookbook, Citrus, and figured it was high time to revive a childhood fave. Plus, we love a themed treat and couldn’t help but imagine these in a candy-corn colorway for Halloween!

Imagine them in red, green and white with fresh-pressed pomegranate juice, Greens 1 and Coconut H2O for the holidays! Snag yourself some BPA-free ice-pop molds and get creative. Here are the authors on this icy throwback treat…

This is not really a recipe, but an invitation to make customized frozen ice pops in a dazzling kaleidoscope of colors and tastes. These are also a fun activity for kids. Add fruit or layer them with coconut milk or your favorite yogurt. Or make a grown-up version by lacing the citrus juices with a little vodka or tequila.

Layered Blood Orange + Lemon Juice Pops


a selection of freshly squeezed citrus juices, such as:
blood orange
yellow, pink, or ruby grapefruit
mandarin orange


Pour a layer of juice, about one inch, into frozen pop molds, and freeze. Once frozen, remove the molds from the freezer, pour another citrus juice to the same depth, return the molds to the freezer, and freeze. Continue until you have filled the molds. Keep frozen until ready to eat.

Reprinted with permission from Citrus, by Valerie Aikman-Smith and Victoria Pearson, copyright © 2015, published by Ten Speed Press, an imprint of Penguin Random House LLC.

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