• 43 Ratings

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

Martha Stewart Kids, Summer/Fall, Martha Stewart Kids, Summer/Fall 2001, Martha Stewart Kids, December 2001

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Recipe Summary

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

Instructions Checklist
  • 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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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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Reviews

43 Ratings
  • 5 star values: 13
  • 4 star values: 12
  • 3 star values: 13
  • 2 star values: 3
  • 1 star values: 2
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