What could be better than a popsicle on warm summer day? A rainbow popsicle of course.
These are made with fresh lemonade, orange, and pomegranate juices, a little light corn syrup, and yes- a few drops of food coloring. They're a little more time intensive than your average popsicle because each layer has to be frozen separately for about thirty minutes, but worth it for a special celebration or a really long, hot afternoon.
Visit Babble's The Family Kitchen blog for the full recipe and formula for getting these vibrant colors.
(Image: The Family Kitchen.)
Must-See Small Cool Homes: Week Two
Beth's Romantic & Retro Residence
Good Food to Share 
The Big Book of Small, Cool Spaces 
Apartment Therapy Presents 
The Eight-Step Home Cure 
Shaw's Original Fir...
How to Bake a Potato: Three Easy Methods
How To Cook Tender, Chewy Wheat Berries on the Stovetop
My rainbow obsessed son wants to make these now! Great idea!
lovely! i wonder if they really need sugar and corn syrup though... is that what makes them stick? i'd rather do just juice and food coloring
hubby bought the rainbow pops from the store. love the idea of making your own! you can choose what and how much goes into them :D
I have made something just like this, and with no food coloring or corn syrup. I just used a variety of blended fruits and orange juice. These are a little brighter than mine, but I just wanted to let people know that they can definitely be done with only fruit. These sure are pretty!
Corn syrup, really? I thought you guys were better then this.
It's not needed, leave it out or if you must something use a raw honey.
I think these would be sweet enough without the extra sugar AND corn syrup. Frozen treats are more refreshing anyway when they aren't super sweet.
I agree it's odd, but the recipe only uses a total of 2 tbs of corn syrup.
I love that the rainbow pops are truly rainbow and maintain the ROYGBIV gradiation in color.
WOW these will be perfect for Pride later this month!
I wonder if the corn syrup functions to improve texture or something like that? Makes it glossy or freeze less hard or something? Just trying to give the recipe the benefit of the doubt...