An ideal ending for a summer brunch.

Rachael Ray Every Day

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Credit: Photography by Graydon & Herriott

Recipe Summary

Yield:
Makes ten 2 1/2-oz. pops.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In small saucepan, whisk sugar and 1/2 cup water over medium-high until sugar dissolves, about 2 minutes. Remove from heat. Stir in grapefruit juice; reserve 1/4 cup in small bowl. Pour remaining grapefruit juice into ice pop molds. Freeze until slushy, about 1 hour. Stir liqueur into reserved grapefruit juice; divide among molds. Using skewer, stir a few times to slightly blend the layers. Insert ice pop sticks. Freeze until solid, about 4 hours. 

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