Bet you sas these stunning striped juice pops, clicked on the image, didn’t even bother reading the headnote, and rushed straight to the recipe so you could jot down the ingredients to grab from the store…and then you saw beet and carrot juice and thought “What the…?!” We know. Hold on a sec. Let us explain. We swear that what really comes through is the innate sweetness of the root vegetables in marvelous harmony with watermelon and apples rather than any lingering vegetal-ness. Truly. What results is magnificently sweet, unconscionably healthful, and altogether lovely. No one will ever know there’s vegetables as long as you don’t say anything. It can be our little secret.–Renee Schettler Rossi
Special Equipment: Ice pop molds or small Dixie cups, popsicle sticks
Striped Juice Pops Recipe
Ingredients
- For the watermelon-beet juice
- 1 1/2 pounds watermelon (in case you take a ruler to the store, this equates to a rind-on wedge about 5 inches by 4 inches), preferably seedless
- 2 tablespoons red beet juice
- 2 tablespoons fresh lime juice
- 2 teaspoons agave nectar (preferably light, not dark, agave) or runny honey
- For the carrot-apple juice
- 1 cup carrot juice
- 1/2 cup apple juice
- 2 tablespoons fresh lime juice
- 2 teaspoons agave nectar (preferably light, not dark, agave) or runny honey
Directions
- 1. To make the juice pops, cut the watermelon flesh from the rind and roughly chop it, removing any seeds. Place it in a blender and process until liquefied. Pour the watermelon mush through a fine-mesh strainer into a small bowl, pressing the pulp with a flexible spatula to extract as much juice as possible. Discard the solids. You should have about 1 cup of watermelon juice. Stir in the beet juice, lime juice, and agave or honey.
- 2. In another bowl, stir together the carrot juice, apple juice, lime juice, and agave or honey.
- 3. Pour the watermelon mixture into a measuring cup and fill each popsicle mold about a quarter full. Insert sticks and freeze until set, about 30 minutes.
- 4. Fill each mold another quarter of the way full with the carrot juice mixture. Return to the freezer and freeze until set, 30 to 45 minutes.
- 5. Repeat once more with each juice mixture to make 4 layers total. Freeze until firm, at least 6 hours or up to overnight.
- 6. To unmold the pops, run hot water over the outsides of the molds for a few seconds, then gently tug on the sticks.
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Brilliant. I love both beets and carrots for their sweetness and how it plays off creamy-salty salad dressings/dips or just plain sour cream. But I’d never have thought of this. The recipe is going in my hot weather folder today. Love it!
Excellent, ruthie!
If someone could tell me where those particular popsicle molds came from it would be much appreciated.
Chris, I’m not sure what the author used, but this popsicle maker is pretty close.
I’m looking a mold that creates flat, ridge-less popsicles.
There is this system from Zoku.