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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

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.

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