Homemade Pomegranate Lime Lollipops

Ingredients:

• 700 g of powdered sugar
• 1/2 cup pomegranate juice
• 1 cup granulated sugar
• 1/4 cup corn syrup
• Zest of 2 limes
• Special equipment: 15 lollipop sticks, caramel thermometer

Preparation:

1. Sprinkle a baking sheet with powdered sugar to an even thickness of 1/2 inch (1.3 cm). Press the back of a spoon or other lollipop shape firmly into the sugar, creating an indentation. The shape should be at least 0.6 cm (0.25 in) deep. Make sure the baking sheet isn't showing through the sugar at the indentation, otherwise the lollipops will stick to the baking sheet. Insert a lollipop stick into the sugar, inserting it 0.6 cm (0.25 in) into the indentation. Dust the stick with powdered sugar, covering the opening in the mold to prevent sugar syrup from leaking out. Repeat this process, making 4 rows of 3 shapes each.
2. Simmer the pomegranate juice in a small saucepan over high heat until thickened and viscous, about 2-3 minutes. You should have about 2 tablespoons of syrup left (you'll only need half that amount, but further simmering will make the syrup too thin for pouring).
3. Combine granulated sugar, corn syrup, and 1/4 cup water in a heavy-bottomed saucepan over medium-high heat and bring to a boil. Cook for 10-12 minutes, until a candy thermometer registers 150°C (the mixture is just beginning to caramelize). Remove from heat and, using a heatproof rubber spatula, carefully fold in 1 tablespoon of pomegranate juice and the lime zest. Carefully pour the mixture into a liquid measuring cup.
4. Carefully but quickly pour the mixture into the lollipop molds. Let the lollipops cool and harden at room temperature for 15-20 minutes. You can brush off excess powdered sugar with a pastry brush, but this is not necessary. One side will be glossy and the other will be coated with powdered sugar, indicating that the lollipops are homemade.
   
   
   Advice: Try different flavor variations using orange juice with ginger or grapefruit juice.