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Sunshine Pops


These pops are just the ticket for refreshment on a hot summer day.

  • Yield: Makes about 2 dozen 1/2-cup pops

Source: Martha Stewart Kids, Summer/Fall


  1. Pour a small amount of one colored syrup into 1/2-cup molds for a first layer, making it as thick as you like. Freeze until firm, 30 to 60 minutes (a thin layer will freeze more quickly). Pour a second layer into each mold, as thin or as thick as you like. When layer begins to set, after about 15 minutes, insert a wooden pop stick into each mold. Continue to freeze until firm; straighten stick as needed. Continue making layers until each mold is full. Freeze until hard; overnight is best. Pops will keep for at least 3 weeks in the freezer.

Cook's Notes

Use 2 or more of these syrups to make stripes. You may make half the pops and freeze the flavored syrups (but not the smoothie) for up to 1 month, then thaw and refreeze in molds anytime.

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