Food & Cooking Recipes Dessert & Treats Recipes Two-Tone Pops 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Johnny Miller Prep Time: 45 mins Total Time: 6 hrs Yield: 30 Ingredients 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) Directions 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. 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. 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. Variations 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. Rate it Print