Blueberry Lemon Verbena Popsicles
Grab your popsicle sticks and prepare to fall in love with this craveable flavor combination of fresh blueberries and lemon verbena in these all-natural real fruit popsicles.
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Servings: 10 popsicles
Equipment
- 1 blender
Ingredients
- 1/2 cup water
- 1/2 cup granulated sugar
- 1/2 ounce fresh lemon verbena leaves, about 1 packed cup
- 1 pound blueberries about 3 1/2 cups
- Juice of 1 lemon
Instructions
- Make simple syrup. Combine 1/2 cup water and 1/2 cup sugar in a small saucepan. Bring to a boil over medium heat, stirring until sugar dissolves. Add 1 packed cup lemon verbena leaves, remove from heat, cover and let steep until cool. Strain.
- Blend and freeze. Combine 1 pound blueberries, syrup, and juice of 1 lemon in a blender. Blend until smooth. Pour into popsicle molds and freeze until solid, at least 4 hours.
- Unmold and enjoy. Dip the bottom of the mold in hot water until the popsicles release from the mold. Gently pull out and enjoy!
Notes
- Popsicle molds. These tropical fruit-shaped molds are really cute but you could also use small paper cups and popsicle sticks.
- Lemon verbena. This herb can be hard to find. You can substitute equal amounts of basil, thyme, lemon balm, or mint.
- Simple syrup. Simple syrup can be made up to a week in advance.
- Freezing. Let popsicles freeze at least 4 hours or best overnight.