Tropical Fruit Pops

Total Time:
5 hr 20 min
Prep:
20 min
Inactive:
5 hr

Yield:
12 mini ice pops
Level:
Easy

Ingredients
  • 2 cups mango nectar
  • 1/2 lime, juiced
  • 1 3/4 cups pineapple juice
  • 1/4 cup grenadine
  • 6 tablespoons gold rum, optional
Directions
  • Stir together the mango nectar and lime juice in a large measuring cup. Stir together the pineapple juice and grenadine in another large measuring cup. Stir 3 tablespoons rum into each of the juices, if using.

  • Pour the pineapple juice into twelve 3-ounce paper cups.

  • Holding a spoon, rounded-side-up, just above the surface of the pineapple juice, very slowly pour the mango juice over the spoon so that two distinct layers are maintained. (Note: If you are using rum, you will have more of a tie-dyed effect.)

  • Freeze the cups until icy, about 2 hours. Insert the ice pop sticks and freeze until solid, about 3 hours more. Remove the pops by tearing off the paper cups, and serve.

  • Special equipment: twelve 3-ounce paper cups and 12 ice pop sticks


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    Fruit Pops

    Recipe courtesy of Ree Drummond