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.
Photo: Erin Kunkel; Styling: Emma Star Jensen
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 builder.com/collections/all).
Make ahead: Up to 2 weeks, frozen.
Servings Makes 6 (1/3-cup size) popsicles (serving size: 1 popsicle)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.