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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.

  • Yield: Makes 24
Liqueur Lollipops

Source: Martha Stewart Weddings, Fall 2009


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


  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.

Reviews (5)

  • SweetSweetMary4 17 Sep, 2011

    How long would these last if you were to use them for a wedding and wanted to make in advance?

  • jill2414 22 Sep, 2010

    does anyone know where you can get fall themed hard candy molds? the only thing i'm finding are maple leaves

  • mellicia 3 Feb, 2010

    I get all my molds, sticks, coloring, flavoring and packaging for lollipops from Dawn's Cakes and Candy. I go into the store. However, you should be able to order from her directly. I'll be honest, she's not super detail oriented with the delivery. But, she's a really nice woman with the best selection I've found so far. Have fun!

  • toddcourtney 28 Jan, 2010

    Does anyone have any suggestions for lollipop molds? I'm having trouble finding nice ones.

  • NoFixedAddress 9 Nov, 2009

    NICE! I would try this for sure:):)