These pink lemonade popsicles will keep you cool all summer long. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • In a 4-cup liquid measure combine the water, lemon juice and sugar, stirring until sugar is dissolved. Tint with food coloring. If desired, add basil (it will float on top initially).

  • Pour mixture into seven 3-oz. paper cups or ice pop molds. Insert sticks in molds. If using paper cups, cover each cup with foil. Cut a small slit in foil and insert a wooden stick into each pop. Freeze 1 1/2 hours, gently shaking molds or stirring mixture in cups to disperse basil. Freeze overnight or until firm.


Tip: We do not recommend a sugar substitute for this recipe.

Nutrition Facts

43 calories; 0.1 g total fat; 2 mg sodium. 28 mg potassium; 11.4 g carbohydrates; 0.1 g fiber; 10 g sugar; 0.1 g protein; 2 IU vitamin a iu; 10 mg vitamin c; 5 mcg folate; 3 mg calcium; 2 mg magnesium;