Triple-Decker Citrus Popsicles

Photo: Victoria Pearson; Styling: Rori Trovato

Photo: Victoria Pearson; Styling: Rori Trovato

Here is the recipe to serve up a treat that is as pretty as it is tasty. The trick to this popsicle’s tri-colored look is simple: freeze the first layer alone for 45 minutes, then add a second layer and freeze again, and finish with the third. Freeze the complete pop overnight to keep it solid even in the sun’s hottest rays.

The better your fruit, the more delicious these bright, intense popsicles will be. Lisa Brenneis of Churchill-Brenneis Orchard, Sunset, APRIL 2007, uses the farm’s Oroblanco grapefruit, Gold Nugget tangerines and/or Page tangelos, and Moro blood oranges for her popsicles–but you can use any combination of citrus. These are a bit time consuming to make. You will need about 30 minutes just to prepare them and another 4 1/4 hours for freezing time.

Notes: You will need 8 Popsicle molds (1/3- to 1/2-cup capacity), available at cookware and hardware stores. Superfine sugar is available at most supermarkets and it dissolves more quickly and thoroughly than regular sugar.

Ingredients:
1 Cup freshly squeezed blood orange juice (from 2 to 3 blood oranges)
1 Cup freshly squeezed tangerine juice (from 3 to 4 large tangerines)
1 Cup freshly squeezed white grapefruit juice (from 1 to 2 grapefruit)
About 1/4 to 1/2 cup superfine sugar (see Notes)
1 to 2 tbsp. of fresh lemon juice

Directions:
1. Taste the blood orange juice. Add 2 tbsp. sugar and 1 tsp. lemon juice and stir until sugar is completely dissolved. Taste again to see if it has the right sweetness and tartness for you, bearing in mind that, when frozen, the juice will taste more subdued; add up to 1 tbsp. sugar and 1 tsp. lemon juice if needed. Repeat with tangerine and grapefruit juices, using the same range of sugar and lemon juice for each.

2. Fill each of 8 popsicle molds (see Notes) 1/3 full with blood orange juice and freeze, making sure they’re level and upright, until firm to the touch, about 45 minutes.

3. Fill each mold 1/3 more with tangerine juice and freeze just until firm to the touch, another 45 minutes. Carefully insert sticks, leaving 1 1/2 to 2 inches of each sticking out. Freeze until sticks feel solidly anchored, about 45 minutes.

4. Fill each mold to top with grapefruit juice, cover, and freeze 2 hours or overnight.

5. To unmold, run warm water over the individual molds just until popsicles release from sides, 5 to 15 seconds.

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