Ruby grapefruit and blood orange popsicles

These ruby grapefruit and blood orange popsicles are bursting with bright citrus flavour and are the most amazing sunset colour.

I love taking recipe inspiration from seasonal flavours and have been eagerly waiting for blood oranges to come into season to make these bright, fun popsicles. The combination of ruby grapefruit and blood orange pairs beautifully together for the perfect mix of sweet and sour. With just three ingredients these grapefruit and orange popsicles are a cinch to make.

Ingredients

Ruby grapefruit: available from supermarkets and some fruit and veg stores. Sometimes also called pink or red grapefruit. If you can't get ruby grapefruit you can use regular grapefruit, but your popsicles won't be as colourful.

Blood oranges: available from supermarkets and some fruit and veg stores. The blood oranges give these popsicles the stunning sunset colour. If you can't get blood oranges you can use regular oranges but they won't be as colourful. You can add a few drops of red food colouring if using regular oranges if you wish, or leave them as they are. They will still taste delicious.

Castor sugar: regular white sugar is best for this recipe. You could also use raw sugar. I don't recommend using brown sugar as it will compete with the citrus flavours.

How to make the ruby grapefruit and blood orange popsicles

Cut in half and juice the grapefruit then strain the juice. You can tip the pulp on top of the juicer into the strainer and press down on it with a spatular to get more juice out. I used two grapefruits here, which yielded about 1 cup (250ml) of strained juice. You may need more or less grapefruits depending on the size of your grapefruits and how juicy they are.

Repeat with the blood oranges. I used six blood oranges here, which yielded about 1 and a half ups (350ml) strained juice. You may need more or less blood oranges depending on the size of your blood oranges and how juicy they are. Add the strained blood orange juice to the ruby grapefruit juice and mix well.

Add sugar to the juice mix and stir well until all the sugar is dissolved. Taste the mix. Two table spoons of sugar was enough to give these popsicles the perfect balance of sweet and sour for our family but if you like it sweeter add a bit more.

Hot tip: make sure there is enough room in your freezer for the popsicle moulds Before you fill them, or there will be tears! I recommend allowing yourself a little extra space then filling back in around the moulds if you need to, they can be tricky to handle when full.

Pour into popsicle moulds, add sticks and freeze overnight.

How to serve the popsicles

Gently remove from popsicle moulds and enjoy! Mind the drips!

How to store the popsicles

These popsicles will store well in the freezer in an airtight container lined with greaseproof paper to stop them sticking together. Best enjoyed within two weeks, after which the flavours may start to dull, but they will still be good to delicious.

Looking for more yummy dessert recipes?

Why not try making

• Easy Tangelo Creamsicles
• Pineapple, orange and ginger popsicles
• Lemon, lime and bitters popsicles
• Blood orange curd by It's Not Complicated
• Blood orange cordial by Cooking with Nanna Ling

📋 Recipe

Print Recipe

4.8 from 5 votes

Ruby grapefruit and blood orange popsicles

These ruby grapefruit and blood orange popsicles are bursting with bright citrus flavour and are the most amazing sunset colour.

Prep Time15 mins

Freezing time12 hrs

Total Time12 hrs 15 mins

Course: Dessert, Snack

Cuisine: Australian

Keyword: blood orange, grapefruit, icy block, icy lollie, icy pole, orange, paleta, pink grapefruit, red grapefruit, ruby grapefruit

Servings: 6 popsicles, ⅖ cup ( 100ml) each

Equipment

• Popsicle moulds with sticks

Ingredients

• 2 - 3 large ruby grapefruit *you can use pink, red or regular grapefruit
• 6 - 8 medium blood oranges *you can use regular oranges
• 2 tablespoons (30gms) castor sugar

Instructions

• Cut and juice the ruby grapefruit. Strain the juice, adding the pulp to the strainer and pressing down to get more juice out. You should have about 1 cup (250mls) juice.
• *I used two grapefruit here, you may need more or less depending how big and how juicy the grapefruit are.
• Cut and juice the blood oranges. Strain the juice, adding the pulp to the strainer and pressing down to get more juice out. You should have about 1 and a half cups (350mls) juice.
• Add the sugar and stir well to mix. Taste the mix and add more sugar if needed.
• Pour into popsicle moulds, add sticks and freeze overnight.
• To serve remove from popsicle moulds and enjoy!

Notes

There are several varieties of coloured grapefruit, sometimes know as ruby, pink or red.  You can use any of these in this recipe or even regular grapefruit.  

Blood oranges give these popsicles the amazing sunset colour.  If you can't get blood oranges you could use regular oranges and either leave them as they are, or add a few drops of red food colour to amp up red colour.