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Striped Juice Pops

Three striped juice pops stacked on top of each other.
Charity Ferreira

Prep 30 mins
Cook 2 hrs
Total 2 hrs 30 mins
Snacks
American
6 servings
85 kcal

Equipment

  • Ice pop molds or small Dixie cups, popsicle sticks

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 

  • 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.
  • In another bowl, stir together the carrot juice, apple juice, lime juice, and agave or honey.
  • 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.
  • 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.
  • Repeat once more with each juice mixture to make 4 layers total. Freeze until firm, at least 6 hours or up to overnight.
  • To unmold the pops, run hot water over the outsides of the molds for a few seconds, then gently tug on the sticks.