- 3/4 cup fresh lime juice
- 1 1/4 cups sugar, divided
- 1/2 cup white rum, divided
- 1 1/2 cups fresh grapefruit juice
- Twelve 3-ounce ice-pop molds
- Combine lime juice, 3/4 cup sugar, 1/4 cup rum, and 1 1/2 cups water in a pitcher or large measuring glass. Stir to dissolve sugar and pour into half of ice-pop molds, dividing evenly.
- Combine grapefruit juice, remaining 1/2 cup sugar, remaining 1/4 cup rum, and 3/4 cup water in a clean pitcher or large measuring glass. Stir to dissolve sugar and pour into remaining ice-pop molds, dividing evenly.
- Freeze ice pops 1 hour. Insert sticks and freeze until ice pops are solid, at least 4 hours.
- Just before serving, dip molds briefly into hot water to release.
- Ice pops can be made 2 weeks ahead. Keep frozen.