Tequila Sunrise Ice Pops Recipe

Heather Schmitt-Gonzalez | All Roads Lead to the Kitchen

Tequila Sunrise ice pops are a grown up way to celebrate summer. Bright with orange and pomegranate, boozy with tequila - how can you go...

Tequila Sunrise Ice Pops Photo

Who says popsicles are just for kids? Not me! I dabble in the art of ice pop making year-round, but come summertime, my friends and family tell me I'm a force to be reckoned with. As soon as the air ceases to drop below 70 degrees or so, no liquid is exempt from the freezer.

Over the years, I've built up quite the collection of popsicle molds - a girl needs options. People always ask me where I get my molds. Some I've purchased online from Amazon, some I've received as gifts (friends, you know me so well), but most are ones that I've spotted in supermarkets and dollar stores over the years.

Keep your eyes peeled for seasonal end caps. When summer draws near, you'll find all sorts of fun props and tools, including popsicle molds. If I see a popsicle mold for a dollar or two or three, I'll pick up a couple. Not only is it fun to have a variety of shapes and sizes of molds at home to choose from, it also allows you to make more at once!

Tequila Sunrise Ice Pops Picture

Freezer too crowded to hold six different varieties of ice pops in their molds at once? No problem. Start by lining up squares (they don't have to be perfect) of wax paper that are large enough to wrap individual ice pops. When the pops are frozen solid, remove the pops from the molds, and then wrap each one in wax paper. Slide the individually wrapped molds into a gallon-sized freezer bag, and then put that back into the freezer.

I tend to have at least one bag of "kid popsicles" and one bag of "adult popsicles" in the freezer at all times during the summer. Kid popsicles are really just anybody popsicles. And as I'm sure you can guess, the adult ones are boozy! I love trying new boozy combinations, and have used everything from beer to wine to tequila to rum.

Today, I took the flavors and look of a classic cocktail (the Tequila Sunrise) and transformed them into a cocktail on a stick. They are good. No, they are beyond good - they are FANTASTIC! It takes a little more effort to make these than just pouring and freezing since you want to form (muddled) layers, but it's only an extra 5 minutes here and there during the freezing process. Totally worth it.

Tequila Sunrise Ice Pops Image

So adults, kick back and enjoy. And yes, you could make non-alcoholic Virgin Tequila Sunrise Ice Pops by leaving out the tequila in the layers. But don't the kids have enough options already?

p.s. - Dollar stores are also great places to pick up large packs of wooden popsicle sticks (often labeled wooden craft sticks) and wax paper for a steal!

It's no secret we love a good popsicle around here. Our homemade green monster popsicles and chocolate malt pudding pops are proof of that!

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Tequila Sunrise Ice Pops Recipe

    6 Servings


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


  1. Stir together the ingredients for each layer separately. Cover and place the 2nd and 3rd layer mixtures in the fridge for now.
  2. Divide the 1st layer evenly between 6 (2.5 ounce) or 5 (3 ounce) popsicle molds. Set on a level surface in the freezer for 45-60 minutes.
  3. Remove from freezer and slowly pour in the second layer. Freeze for 30 minutes, then poke wooden popsicle sticks through the center, and freeze for another 30 minutes.
  4. Remove from freezer and slowly pour in the 3rd layer. Return to freezer and freeze until solid, 4-6 hours.


  • 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.


Cooking Method:
Boozy Food
Frozen Treats
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Related Recipes:
Frozen Treat Recipes, Boozy Food Recipes, Frozen Recipes, Tequila Recipes, Orange Recipes, Pomegranate Recipes
Recipe Yields:
6 ice pops
Prep Time:
Freezing Time:
Total Time:
Related Post:
Author: Heather Schmitt-Gonzalez
Recipe Yields: 6 ice pops
Prep Time: 15 minutes
Total Time: 495 minutes

Nutrition Facts

Serving Size 1 ice pop
Servings Per Recipe 6

Amount Per Serving
Calories from Fat 0
Calories 70

% Daily Value*
Total Fat 0g
  Saturated Fat 0g
Sodium 0mg
Total Carbohydrate 9g
  Dietary Fiber 0g
  Sugars 9g
Protein 0g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Heather Schmitt-Gonzalez

About Heather

Heather is a major foodie from way back. She went to school in Michigan (Go Spartans!), and now lives in Indiana. She blogs about garlic, freshly baked bread, stinky cheese, sultry cocktails, Mexican food and more on All Roads Lead to the Kitchen. Around here she's best known as our Seafood and Fish Fanatic, and boy are we excited!

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