These refreshing and colorful striped ice pops are made by layering watermelon juice with carrot/apple juice. The recipe relies largely on fruit and veggie juices for sweetness, with just a few added teaspoons of agave. They require a bit of effort, but the you’ll end up with a half dozen tasty showstoppers perfect for a summer party treat.

Striped Juice Bar Ice Pops

A colorful summer treat that is a healthy mix of fruit and vegetable juice. Layer each juice into stripes for an impressive and tasty pop.

Course Dessert, Snack
Prep Time 30 minutes
Servings 6 ice pops

Ingredients

Watermelon-Beet Juice

  • 1 1/2- pound piece of watermelon
  • 2 tablespoons beet juice
  • 2 tablespoons freshly squeezed lime juice
  • 2 teaspoons agave sweetener

Carrot-Apple Juice

  • 1 cup carrot juice
  • 1/2 cup apple juice
  • 2 tablespoons freshly squeezed lime juice
  • 2 teaspoons agave sweetener

Instructions

  1. To make the watermelon juice, cut the watermelon flesh from the rind. Cut into cubes, removing any seeds. Place in a blender and process until liquefied. Pour through a fine-mesh strainer into a small bowl, pressing the pulp with a flexible spatula to extract as much juice as possible. Discard the solids You should have about 1 cup watermelon juice. Stir in the beet juice, lime juice, and agave sweetener.
  2. To make the carrot-apple juice, in another small bowl, stir together the carrot juice, apple juice, lime juice, and agave sweetener.
  3. Using a small measuring cup with a pour spout, fill each mold about one-fourth full with the watermelon juice mixture. Insert sticks and freeze until set, about 30 minutes. Fill each mold another fourth of the way full with the carrot juice mixture, pouring it around the sticks. Return to the freezer and freeze until set, 30 to 45 minutes. Repeat once more with each juice mixture to make 4 layers total. Freeze until firm, at least 6 hours or up to overnight.
  4. To unmold the pops, run hot water over the outsides of the molds for a few seconds, then gently pull the sticks.

Recipe printed with permission by Chronicle Books from Perfect Pops, Charity Ferreira (Chronicle Books, 2011)