Pomegranate Apple Pops

Directions

1. If using whole pomegranates instead of juice, make several cuts in the pomegranate skin from top to bottom. Immerse the pomegranate in a bowl of water and gently break it apart. Pull the seeds away from the pith and they will sink. Pour off everything but the seeds. Drain the seeds in a colander. Place the seeds in a blender and blend until finely chopped. Strain the liquid though a fine-mesh sieve or a colander lined with several layers of rinsed cheesecloth set over a large bowl.
2. In a saucepan over low heat, simmer the sugar and apple juice until the sugar is dissolved. Let cool to room temperature.
3. For a blend of flavors: Combine all the juices together, add the seeds and apples, and pour into the pop molds. Freeze for 8 hours. For multilayer pops: Add half of the apple juice mixture to the pomegranate juice, along with the 3/4 cup seeds. Add the apples to the remaining apple juice. Partially fill the molds with the pomegranate juice mixture. Insert the sticks. Freeze for at least 2 hours. Add a layer of apple juice mixture, freeze for 2 hours, then add another layer of pomegranate; repeat, freezing for at least 2 hours between layers, until the pop molds are full.
4. Remove from the freezer. Let stand at room temperature for 5 minutes before removing the pops from the molds. Serve to health-trend-conscious friends.