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1
Fill a half sheet pan with an even 1/2-inch-deep layer of the powdered sugar.
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2
Press the back of a mold or shape of your choice (like a tablespoon measuring spoon) firmly into the sugar to create an impression as the mold for your lollipops The impression should be at least 1/4-inch deep.
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3
Make sure none of the sheet tray shows through the sugar in your mold, otherwise the lollipops will stick to it.
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4
Place a lollipop stick with 1/4-inch of the stick inside the impression.
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5
Make a dam with the powdered sugar to close the opening in the mold that the stick made, so no sugar syrup can escape.
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6
Repeat the process to make 4 rows of 3 molds each.
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7
Reduce the pomegranate juice in a small saucepot over high heat until it's thick and syrupy and there are about 2 tablespoons left, 2 to 3 minutes.
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8
(You will only use half of this, but reducing further will not allow for enough liquid enough to pour.)
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9
Combine the granulated sugar, corn syrup and 1/4 cup water in a heavy-bottomed saucepan over medium-high heat and bring to a boil.
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10
Heat until a candy thermometer reads 300 degrees F, 10 to 12 minutes (it will just start to caramelize).
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11
Remove from the heat and carefully add 1 tablespoon of the pomegranate juice and the lime zest with a heatproof rubber spatula.
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12
Carefully transfer the candy mixture to a liquid measuring cup.
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13
Working carefully but swiftly, pour the mixture into the lollipop molds.
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14
Allow the candy to cool and harden at room temperature, 15 to 20 minutes.
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15
You may dust off any residual powdered sugar with a pastry brush, but it's not necessary.
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16
I love that one side is glossy and one side is coated in sugar, it lends itself to the artisanal nature of the pop.
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17
Cook's Note: For flavor variations, use orange juice with ginger or grapefruit juice.
