Menu Enter a recipe name, ingredient, keyword...


Liqueur Lollipops


Shaken, not stirred? Nope -- in the case of these homemade lollipops, the catchphrase is "stirred, not sucked." Swirled into glasses of champagne until they dissolve and infuse the bubbly with flavor, these playful pops (in black currant, raspberry, and peach) are a blithe take on the classic Kir Royale and its cocktail cousins Kir Framboise and Kir Peche.

Google Ads
Rate this recipe 5/5 (1 Votes)
Liqueur Lollipops 1 Picture


  • 2 cups sugar
  • 2 tablespoons corn syrup
  • 6 tablespoons water
  • Flavoring extracts (black currant, peach, raspberry)
  • Food coloring (burgundy, ivory, red)


Servings 24


Step 1

1.Cook sugar, corn syrup, and the water in a small pan over medium-high heat, brushing sides often with a damp pastry brush, until mixture measures 300 degrees on a candy thermometer. Remove from heat. Stir in flavoring and coloring. Pour into lollipop molds; add sticks while still hot. Let cool completely, then unmold. Store in a single layer in an airtight container with a silica package.


Review this recipe