Mix together the beet and lemon juices and sugar. Stir until the sugar has dissolved. Stir in the sour cream until well blended. 

Pour the mixture into your ice pop molds, leaving ¼ inch at the top to let the mixture expand when it freezes. Insert the ice pop sticks and freeze.

Recipe reprinted from ICE POPS!: 50 Delicious Fresh & Fabulous Icy Treats by Cesar and Nadia Roden.

Recipe published in JOY of KOSHER with Jamie Geller Summer 2015. SUBSCRIBE NOW

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