Pink Lemonade Popsicles

1. 1

   In 1/2 cup water, add gelatine and let it sit for 5-7 minutes to bloom.

2. 2

   Make a simple syrup by heating sugar and remaining water in a small saucepan until sugar is completely dissolved. Add sweetened hot water to the bloomed gelatine mix and stir until completely dissolved.

3. 3

   Stir in cranberry juice, lemon juice, few drops of pink lemonade flavour and mix well. Pour into a container and let it freeze for 6-7 hours.

4. 4

   With the help of an ice cream scooper or a knife, cut or break the frozen jello mix in small portions. Use a food processor to pulse; it will turn into a light pink colour.

5. 5

   Divide the slushy mixture in two. Add canned blueberries to one and use a spatula to mix well.

6. 6

   Pour the darker blueberry slushy mix in the popsicle mould, filling a little less than half. Fill the rest with the lighter-coloured slush.

7. 7

   Freeze overnight. Enjoy!

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