Rainbow ice pops

Nothing is more refreshing than a homemade fruit popsicle, made from fresh fruit! This fun layered rainbow popsicles are a real treat to your mouth and pretty to look at as well. It’s as simple as blending up fruit with simple syrup (equal parts sugar and water brought to a boil), and then chilling mixtures so they’ll freeze quicker. For separate and defined stripes, it’s important to freeze each layer until set. That way, when you pour the next layer on the mold, it will not bleed into the mixture beneath it.

And why use simple syrup? Simple syrups are best-known for use in cocktails, but they will also make the popsicles less icy and more velvety than sugar alone. The basic recipe for simple syrup is easy with a 1:1 ratio (1 part sugar, 1 part water). Combine the sugar and water in a saucepan, bring ot to a boil, then gently simmer for a couple of minutes and then remove from the heat and let the syrup cool. It can be kept chilled in an airtight container.

This recipe is included in my book “Polos y helados”, published in Spanish. Should you be interested in buying a copy, it is available in Amazon worldwide, and also in The book depository, with free delivery worldwide. Here are some other popsicle recipes you can find in the book (click on the image to get a larger version of the picture).

Rainbow ice pops

Rainbow ice pops

{Rainbow popsicles}

Prep time: 15 min + freezing time

Cocción: 5 min

Yield: 4 rainbow pops


  • Red layer: 70 g strawberries, chopped, and 30 ml simple syrup
  • Orange layer: 70 ml tangerine juices, 30 ml simple syrup
  • Yellow layer: 70 ml pineapple juice, 30 ml simple syrup
  • Green layer: 70 g kiwi, diced and peeled, 30 ml simple syrup
  • Purple layer: 70 g blueberries, 30 ml simple syrup
  • To prepare the simple syrup:

  • 200 g sugar
  • 200 ml water


  1. First prepare simple syrup. In a medium saucepan combine sugar and water. Bring to a boil, and allow to boil gently for 2 minutes. Let the syrup cool, and place in the fridge inside an airtight container
  2. Blend all ingredients for each layer (each layer separately!) until the mixture reaches a smooth consistency.
  3. Pour the red layer into your molds (I used a plastic cup) to about 1/4″ thickness, and freeze for 1 to 2 hours.
  4. Add the orange layer in the same way, and place the sticks. To hold the sticks in place, fix a sheet of tin foil or plastic wrap (see pictures) over the top of the moulds, make small slits with a knife and gently push in the lolly sticks.
  5. Pour in the yellow layer, and freeze again. Add the green, and purple layers in the same fashion. Allow the popsicles to freeze overnight
  6. To serve, simply make a small incision in the rim of the cup and tear the cup off.


  • Remainig simple syrup can be kept in a airtight container in the fridge, and it can be used to prepare ice pops or cocktails
  • This recipe is included in my book “Polos y helados” which has 136 pages, and includes 50 recipes ranging from classic flavors : strawberry, chocolate, vanilla … to surprising combinations such as carrot cake ice cream. The price is 13.9 €, and you can find it (Spanish version) in Amazon France, Amazon Italy, Amazon Germany, Amazon UK and Amazon US
  • If you have prepared this recipe, and want to send me a pic and your comments, please use this form . If you wish to subscribe to receive my recipes in English please do it here