New This Month

Two-Tone Pops

  • Prep:
  • Total Time:
  • Yield: Makes about 30

Photography: Johnny Miller

Source: Martha Stewart Living


  • 2 cups sugar
  • 12 strips lemon zest (from about 2 lemons)
  • 2 cups fresh lemon juice (from about 10 lemons)
  • 2 black-tea bags
  • 2 rooibos-tea bags
  • 6 ounces fresh raspberries, mashed (for variation)


  1. Lemonade layer: Heat sugar and 2 cups water in a small saucepan over high heat, stirring occasionally, until sugar is dissolved, about 3 minutes. Remove from heat; add lemon zest. Let steep 20 minutes; remove zest. Refrigerate syrup until completely chilled, 1 hour. Combine half of syrup, 1 cup lemon juice, and 1 cup water in a measuring cup.

  2. Tea layer: Place tea bags in a measuring cup. Add 1 1/4 cups boiling water; let steep 8 minutes. Remove bags. Refrigerate tea until completely chilled, 1 hour. Combine remaining syrup, remaining 1 cup lemon juice, and 1 cup tea in a measuring cup.

  3. Fill Popsicle molds partially with either lemonade or iced-tea mixture. Freeze until slushy, about 1 hour. Insert Popsicle sticks (they should stand in the mixture by themselves; continue to freeze if they don't) and freeze until firm, about 1 hour. Fill molds to top with remaining mixture; freeze until firm, about 2 hours.


Raspberry variation: In step 3, fill molds partially with tea or lemonade mixture; freeze, insert sticks, and freeze again as directed. Divide raspberries among molds; freeze until firm, about 2 hours.


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