Unwrapped fruit lollipops dissolved with a little sugar into a colorful syrup that turns fresh lemon juice into flavored lemonade.
Dissolve one color at a time; mixed colors turn muddy brown. Red, pink and purple lollipops give the most colorful lemonade.
Taste and add water or more syrup to suit; keeps 2 weeks covered in the fridge. The sugar is needed: lollipops alone provide too little sweetness for a cup of lemon juice.
Ingredients
Scale
Measurement units
- 20 small fruit lollipops
- ½ cup granulated sugar
- 1 cup water for the syrup
- 3 cup cold water
- 1 cup lemon juice (about 6 lemons)
- 4 cup ice
Ingredients
Scale
Measurement units
- 20 small fruit lollipops
- ½ cup granulated sugar
- 1 cup water for the syrup
- 3 cup cold water
- 1 cup lemon juice (about 6 lemons)
- 4 cup ice
Instructions
Dissolve the lollipops
Combine small fruit lollipops, granulated sugar (½ cup) and water for the syrup (1 cup) in a small saucepan over low heat.
Stir occasionally for about 8 minutes, until the lollipops and sugar have completely dissolved into a syrup.
Strain the syrup into a bowl and let it cool.
Equipment: small saucepan, fine-mesh strainer
Mix the lemonade
Stir lemon juice (1 cup), cold water (3 cup) and the cooled syrup in a pitcher.
Serve over ice (4 cup).
Equipment: pitcher
Before you cook
Cook notes
- • Dissolve one color at a time; mixed colors turn muddy brown.
- • Red, pink and purple lollipops give the most colorful lemonade.
- • The sugar is needed: lollipops alone provide too little sweetness for a cup of lemon juice.
- • Taste and add water or more syrup to suit; keeps 2 weeks covered in the fridge.
Ratings
Loading ratings…
Your rating
Have you cooked this?
Comments
Loading comments…
Ready to cook? Or want to explore more recipes?