Pomegranate Sunrise

Pomegranate Sunrise Recipe
Photo: Emily Brooke Sandor; Styling: Liesl Maggiore
Prep: 3 minutes; Cook: 5 minutes; Stand: 5 minutes; Freeze: 4 hours.


Makes 8 servings (serving size: 1 pop)

Nutritional Information

Calories 114
Fat 0.0 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 1 g
Carbohydrate 29 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 6 mg
Calcium 16 mg


1/2 cup sugar
1/2 plus 1/3 cup water, divided
12 ounces pomegranate juice
1 (6-ounce) can thawed orange juice concentrate, undiluted


1. Combine sugar and 1/2 cup water in a small saucepan; bring to a boil, stirring constantly. Boil 30 seconds, remove from heat, and let cool 5 minutes.

2. Mix 1/3 cup sugar syrup with the pomegranate juice. In a separate bowl, combine the remaining 1/3 cup sugar syrup, 1/3 cup water, and orange juice concentrate.

3. Fill 8 pop molds 1/3 of the way with pomegranate mixture; freeze 1 1/2 hours. Remove molds from freezer, add orange juice mixture, leaving 1 inch of the mold empty, and insert the pop sticks; freeze 1 1/2 hours. Remove pops, and add remaining pomegranate mixture; freeze about 1 hour or until firm. To reverse the color order, start with the orange juice mixture, follow with pomegranate mixture, then orange juice mixture.

Marge Perry,


July 2008
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