I saw this recipe a couple of years ago and I bookmarked it because I thought it looked so tasty. The major reason why I didn’t make them when I first saw them is because I didn’t own popsicle molds. But now that I got married and received a registry gift of popsicle molds, I am not held back anymore!
Triple-decker Citrus Popsicles
Prep time: 15-20 minutes
Actual time: 2.5 hours (includes freezing time)
1 cup freshly squeezed blood orange juice
1 cup freshly squeezed tangerine juice
1 cup freshly squeezed white grapefruit juice (I used pomelo juice)
About 1/4 to 1/2 cup superfine sugar (I used regular sugar, worked just fine)
1 to 2 tbsp. fresh lemon juice (I think I used 1 tbsp. for each kind of juice)
(I found that my popsicle molds required less juice overall–I used only about 1/2 cup of each juice)
1. Squeeze the blood orange juice. Taste the juice and add, if desired, 1 tbsp of lemon juice and 2 tbsp. sugar and stir until completely dissolved. (The recipe says that when frozen, the juice will taste more subdued, so I just added the 1 + 2 combo for all of the juices.) Pour about a third’s amount into each popsicle mold. Put in the freezer (without the stick inserted) and freeze for about 45 minutes.
2. While the first layer is freezing, juice your tangerines, and follow the same instructions as the blood orange juice. Add lemon juice and sugar, if needed/desired. After the blood orange juice has set enough (at least a half hour is needed, the recipe recommends 45 minutes), then pour the tangerine juice as the second layer, leaving room for the grapefruit juice. Place in the freezer for 45 minutes (without the stick) to set.
3. While the two layers are freezing, juice your white grapefruit. Add the lemon juice and sugar as needed. Once the first two layers have set, pour the grapefruit as the finishing layer. Place the sticks into the popsicles and freeze until solid (the recipe recommends 2 hours to overnight).