I am in love with how blushed and bejewelled these Pomegranate and Lime Ice Pops are. Every time I take one out of its mold I smile. Even better than their looks though, is the way that they taste!
I make a lot of ice pops (popsicles) in the heat of Sydney summer. This is largely because I have a massive sweet tooth and so after dinner I always feel like a huge multi-scoop bowl of ice cream. To ward off the cravings, I have ice pops. Often, I look over at Scotty’s bowl of ice cream with longing desire while I chomp down on not as satisfying ice pops… but every now and again I nail a flavour that makes me glad I’ve got an ice pop instead of ice cream. Better than that, they are pretty healthy too so that means I can have two!
These Pomegranate and Lime Ice Pops are my new love. Lucky for me, Scotty doesn’t like pomegranate which means I had all 8 of them to myself. If an ingredient isn’t universally loved in our household, I usually don’t cook with it very often. For me, food is to be shared to be fully enjoyed. If I’m the only one eating something wonderful it feels a little like that saying “if a tree falls in the wood…” (you know the rest). If I translated that to how I feel about food, I would say: “if a dish tastes wonderful, but is only enjoyed by the cook, is it really fully enjoyed?”. In most instances I would say “No”, but when it comes to these ice pops I would say “Hells Yes!”.
They are incredibly simple and easy to make and each time your teeth burst open a frozen pomegranate seed, you are sure to smile like I did.
Pomegranate and Lime Ice Pops
- 2 1/4 cups pomegranate nectar
- Juice of 1 lime
- Pomegranate seeds from 1/2 pomegranate
Mix pomegranate nectar and lime juice in a jug and stir till combined. Divide the liquid between 8 ice pop molds and then add the pomegranate seeds pushing down with the ice pop sticks so that they are at the base of the mold. Place in the freezer until solid (about 6 hours)