Watermelon, Lemonade And Blueberry Ice Pops
2 cups fresh blueberries (from three 1/2-pint containers)
1 cup water
5 tablespoons sugar
1 teaspoon fresh lemon juice
Stir blueberries, 1 cup water, and sugar in heavy medium saucepan over medium-high heat until sugar dissolves. Boil until berries are very soft, stirring occasionally, about 5 minutes.
Strain mixture into small bowl, pressing on solids to extract as much fruit as possible. Mix in lemon juice. Cool to room temperature.
Place pan with frozen pops on work surface; carefully fold back foil over each cup without dislodging stick. Spoon blueberry mixture into cups, dividing equally (generous 3 tablespoons each). Reseal foil.
Freeze until pops are frozen solid, about 8 hours. (Can be made 2 days ahead. Keep frozen.) Remove foil, then tear or use scissors to cut cup off each pop; return ice pops to pan and freeze until ready to serve.
Pairs Well With
Allow one day for ice pops to freeze thoroughly.