- 1 cup freshly squeezed lemon juice
- 1 cup granulated sugar
- 1 cup water, plus more to taste
- 1 cup blueberry sauce
- step 1: Show 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: Show 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: Show 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.