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.

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Credit: Erin Kunkel; Styling: Emma Star Jensen

Recipe Summary

4 hrs 40 mins
10 mins
Makes 6 (1/3-cup size) popsicles (serving size: 1 popsicle)


Ingredient Checklist


Instructions Checklist
  • 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.

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

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

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

  • Make ahead: Up to 2 weeks, frozen.

Chef's Notes

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

Nutrition Facts

38 calories; calories from fat 1%; protein 0.1g; carbohydrates 9.5g; fiber 0.3g; sodium 2.7mg.