Pomegranate and Limeade Popsicle

Like I said in my Fig and Sour Cream Popsicle recipe, popsicles are my new favorite food to make. I just love how creative I can be with them. Oh, and I plan to keep making them all year round.
|Written November 14, 2012


  • ⅓ cup lime juice
  • ½ cup granulated sugar
  • 2 ½ cups water
  • 1 pomegranate
SERVINGS10 popsicles
TOTAL TIME10hours, 15 minutes

I had been looking forward to pomegranate season as I didn’t really use them in recipes at all last year. I completely missed my opportunity. So the idea of freezing them to extend the season was of interest to me. And look how these Pomegranate and Limeade Popsicles turned out! The seeds inside the popsicle are just gorgeous, right?


Add the juice to your popsicle mold, but do not completely fill each one. We are going to add pomegranate seeds next.


Add the arils to the mold. You don’t want the pops to be jam-packed but the seeds should be evenly dispersed throughout.


Freeze for at least 7 to 10 hours as you want these pops to be rock hard. The pomegranate seeds will slightly compromise the structure of the pop so to prevent breakage they need to be frozen solid.


This recipe originally appeared on KQED’s Bay Area Bites.