Yield: about 10 popsicles


  • 1 cup freshly squeezed lemon juice
  • 1 cup granulated sugar
  • 1 cup water, plus more to taste
  • 1 cup blueberry sauce
« »
  • step 1: HideShow Images

    In a small saucepan, combine the lemon juice and sugar. Warm over medium heat, stirring occasionally, until the sugar has melted to form a lemon syrup. Remove from the heat and let cool.  Stir in the water. Add more to taste if you prefer.

  • step 2: HideShow Images

    Pour some of the lemonade mixture into popsicle molds, filling each about ¼ to 1/3 of the way full.  Transfer to the freezer. After about 30 minutes, check to see if the lemonade is partially frozen so that you can insert a popsicle stick without it falling over. (This took closer to 45-60 minutes for me.) Insert sticks and let the first lemonade layer freeze completely.

  • step 3: HideShow Images

    In a blender, food processor or with an immersion blender (my favorite option), puree the blueberry sauce.  (You can leave the sauce chunky, but I found it easier to pour into the molds after it was pureed.)  Pour a thin layer of blueberry sauce into each mold over the lemonade layer. Repeat this process a couple more times, alternating the lemonade and blueberry layers and freezing each layer before adding another. Let freeze fully before unmolding.