Pomegranate Sunrise

pomegranate-sunrise Photo: Emily Brooke Sandor; Styling: Liesl Maggiore


  • 1/2 cup sugar
  • 1/2 plus 1/3 cup water, divided
  • 12 ounces pomegranate juice
  • 1 (6-ounce) can thawed orange juice concentrate, undiluted


1. Combine sugar and 1/2 cup water in a small saucepan; bring to a boil, stirring constantly. Boil 30 seconds, remove from heat, and let cool 5 minutes.

2. Mix 1/3 cup sugar syrup with the pomegranate juice. In a separate bowl, combine the remaining 1/3 cup sugar syrup, 1/3 cup water, and orange juice concentrate.

3. Fill 8 pop molds 1/3 of the way with pomegranate mixture; freeze 1 1/2 hours. Remove molds from freezer, add orange juice mixture, leaving 1 inch of the mold empty, and insert the pop sticks; freeze 1 1/2 hours. Remove pops, and add remaining pomegranate mixture; freeze about 1 hour or until firm. To reverse the color order, start with the orange juice mixture, follow with pomegranate mixture, then orange juice mixture.

    Prep: 3 minutes; Cook: 5 minutes; Stand: 5 minutes; Freeze: 4 hours.
  • Yield: Makes 8 servings (serving size: 1 pop)

Nutritional Information

Calories per serving: 114
Fat per serving: 0.0g
Saturated fat per serving: 0.0g
Monounsaturated fat per serving: 0.0g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 1g
Carbohydrate per serving: 29g
Fiber per serving: 0.0g
Cholesterol per serving: 0.0mg
Iron per serving: 0.0mg
Sodium per serving: 6mg
Calcium per serving: 16mg