Pink Lemonade Popsicles

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

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.

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.

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.

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

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

Freeze overnight. Enjoy!