Use two 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 one month, then thaw and refreeze in molds anytime.
Martha Stewart Kids, Summer/Fall
Yield Makes about 2 dozen 1/2-cup pops
- Cantaloupe Syrup (http://www.marthastewart.com/284044/cantaloupe-syrup)
- Cantaloupe Smoothie (http://www.marthastewart.com/284941/cantaloupe-smoothie)
- Cranberry-Orange Juice Syrup (http://www.marthastewart.com/259268/cranberry-orange-juice-syrup)
- Pale Cranberry Syrup (http://www.marthastewart.com/263872/pale-cranberry-syrup)
- Pink Cranberry Syrup (http://www.marthastewart.com/283311/pink-cranberry-syrup)
- 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.
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