Lime and Grapefruit Daiquiri Ice Pops

rum alcoholic dessert frozen dessert summer lime juice bon appétit fat free kidney friendly vegan vegetarian pescatarian dairy free wheat/gluten-free peanut free tree nut free soy free kosher

Alison Roman

Makes 10–12 pops

Source

Ingredients

3/4 cup fresh lime juice

1 1/4 cups sugar, divided

1/2 cup white rum, divided

1 1/2 cups fresh grapefruit juice

Twelve 3-ounce ice-pop molds

Method

Combine lime juice, 3/4 cup sugar, 1/4 cup rum, and 1 1/2 cups water in a pitcher or large measuring glass. Stir to dissolve sugar and pour into half of ice-pop molds, dividing evenly.

Combine grapefruit juice, remaining 1/2 cup sugar, remaining 1/4 cup rum, and 3/4 cup water in a clean pitcher or large measuring glass. Stir to dissolve sugar and pour into remaining ice-pop molds, dividing evenly.

Freeze ice pops 1 hour. Insert sticks and freeze until ice pops are solid, at least 4 hours.

Just before serving, dip molds briefly into hot water to release.

Ice pops can be made 2 weeks ahead. Keep frozen.