Blueberry Lemonade Popsicles

What is better than a cold glass of lemonade? Not much, in my opinion. I think lemonade is one of the greatest things in the world. I drink water almost all of the time, but if I’m at a restaurant that serves good quality (read: real) lemonade, I am powerless to resist. One of the only things that can make lemonade better is freezing it. Thanks to every amusement park ever that sells frozen lemonade, it has been a life long favorite of mine. And then, just when I really thought it didn’t get better, I added in my favorite, put-it-all-over-everything blueberry sauce and turned it into a popsicle.

As expected, combining two of my very favorite things into one dessert was just as wonderful as I had imagined. Now, if you are concerned about the aesthetics of your popsicles, you can go for the layered look that I used here. It’s not complicated but it does take a bit more time. Alternatively, for something even simpler but every bit as delicious, you can simply stir some of the pureed blueberry sauce into the lemonade, pour that into popsicle molds, and be finished in a single step. Whichever route you go, you’ll end up with a perfectly sweet-tart frozen treat that everyone will love.

Yield about 10 popsicles

Ingredients

1 cup freshly squeezed lemon juice
1 cup granulated sugar
1 cup water, plus more to taste
1 cup blueberry sauce

Directions

01
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.
02
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.
03
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.