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1
If using whole pomegranates instead of juice, make several cuts in the pomegranate skin from top to bottom.
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2
Immerse the pomegranate in a bowl of water and gently break it apart.
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3
Pull the seeds away from the pith and they will sink.
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4
Pour off everything but the seeds.
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5
Drain the seeds in a colander.
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6
Place the seeds in a blender and blend until finely chopped.
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7
Strain the liquid though a fine-mesh sieve or a colander lined with several layers of rinsed cheesecloth set over a large bowl.
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8
In a saucepan over low heat, simmer the sugar and apple juice until the sugar is dissolved.
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9
Let cool to room temperature.
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10
For a blend of flavors: Combine all the juices together, add the seeds and apples, and pour into the pop molds.
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11
Freeze for 8 hours.
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12
For multilayer pops: Add half of the apple juice mixture to the pomegranate juice, along with the 3/4 cup seeds.
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13
Add the apples to the remaining apple juice.
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14
Partially fill the molds with the pomegranate juice mixture.
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15
Insert the sticks.
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16
Freeze for at least 2 hours.
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17
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.
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18
Remove from the freezer.
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19
Let stand at room temperature for 5 minutes before removing the pops from the molds.
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20
Serve to health-trend-conscious friends.
