ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Lemonade Blueberry Pops

Photo: Erin Kunkel; Styling: Emma Star Jensen

Active time 10 mins
Total time 4 hrs, 40 mins

Makes 6 (1/3-cup size) popsicles (serving size: 1 popsicle)

These popsicles turn a pale pink thanks to a little kitchen chemistry when the blue pigment in the berries meets the acid in the lemonade. You can use any mold you like for these popsicles, but you'll get a different number of pops depending on the mold size.


  • 1/2 cup blueberries
  • 1 1/2 cups lemonade (homemade or store-bought)

Nutrition Information

  • calories 38
  • caloriesfromfat 1 %
  • protein 0.1 g
  • fat 0.0 g
  • satfat 0.0 g
  • carbohydrate 9.5 g
  • fiber 0.3 g
  • sodium 2.7 mg
  • cholesterol 0.0 mg

How to Make It

  1. Cut half of blueberries crosswise into thin slices, then cut the rest in half. Divide berries among 6 (1/3 cup) popsicle molds*. Add lemonade (don't insert sticks yet). Cover and freeze until slushy, about 1 1/2 hours.

  2. With a chopstick or table knife, stir popsicle mixture to distribute berries. Insert popsicle sticks and freeze until solid, at least 3 hours more.

  3. To remove popsicles from molds, either let sit at room temperature 5 minutes or run under warm water 10 to 15 seconds.

  4. *We used the Prepworks by Progressive Freezer Pop Maker ($15; shop.cocktail

  5. Make ahead: Up to 2 weeks, frozen.

Cook's Notes

Allow 10 minutes, plus 4 1/2 hours to freeze.