Ingredients

First Layer:

• 4 ounces Orange Juice, freshly squeezed or pulp-free store-bought
• 1 tablespoon Simple Syrup
• 1 tablespoon Tequila
• 1/2 teaspoon Orange Blossom Water

Second Layer:

• 4 ounces Orange Juice, freshly squeezed or pulp-free store-bought
• 1 tablespoon Simple Syrup
• 1 tablespoon Tequila
• 1/2 teaspoon Pomegranate Juice
• 1/2 teaspoon Grenadine Syrup

Third Layer:

• 1/4 cup Pomegranate Juice, plus 3 tablespoons
• 2 tablespoons Grenadine Syrup
• 1 tablespoon Tequila

Directions

Notes

• Some popsicle molds come with "built-in" plastic sticks. I prefer using wooden popsicle sticks, so I store those "extra" plastic sticks in a container (in case I ever want to give the complete mold away).
• To hold the wooden sticks steady in the center of the ice pops, cover the mold with a sheet of plastic wrap (or foil) that is pulled taut across the top and secured with a rubber band. Use a small, thin knife (like a paring knife) to cut a thin slit centered over each opening. Don't make it bigger than the popsicle stick itself, or it won't hold it steady. Slide the sticks through the openings and into a popsicle that is about half-set; freeze until solid.
• If you're making layered ice pops, add the plastic and slide the stick in once the molds are about 2/3 of the way full. Freeze for a while longer and then continue with your layering.