Blueberry Basil Ice Pops Recipe By Tasty Food

WILD BLUEBERRY LIME BASIL & MINT ICE POP

Steps:

• To make the wild blueberry puree, add frozen blueberries and hot water to a blender. Blend on high until the berries are completely pureed. Set aside.
• Combine organic cane sugar with water and stir vigorously until dissolved to make the simple syrup. Set aside 1⁄2 cup of the organic cane sugar.
• In a large bowl or jug, add all ingredients together and mix until combined. Add more lime, sugar syrup or herbs to taste.
• Pour ice pop mix into popsicle molds. If you don't have the special lids/stick holders, freeze the filled molds for 1.5 hours until slightly set - then add the sticks. (If the pops are too frozen after 1.5 hours, leave them out until you can add the sticks.)

PINEAPPLE ROSEMARY ICE POPS RECIPE BY TASTY

Steps:

• Make the simple syrup: In a small saucepan, combine the sugar, rosemary, and water. Bring to a boil over medium-high heat. Once boiling, cook for 2-3 minutes, until the sugar has dissolved and the rosemary is fragrant. Remove from the heat.
• Strain the herb syrup through a fine-mesh sieve set over a blender. Add the pineapple and lemon juice. Blend on high speed until smooth.
• Divide the mixture between 6 ice pop molds. Freeze until solid, at least 6 hours.
• Enjoy!

CREAMY LAYERED BLUEBERRY ICE POPS

Steps:

• For lemon syrup, place first 4 ingredients in a small saucepan; bring to a boil, stirring occasionally. Remove from heat; let stand, covered, 10 minutes. Remove rosemary and lemon zest. Stir in lemon juice; cool completely., Place blueberries and sugar in another saucepan; cook and stir over medium heat until berries pop, 5-7 minutes. Cool completely., Add whipped topping to the lemon syrup, whisking to blend. Transfer half the mixture to a pastry bag. Pipe into molds. Layer with blueberries. Pipe the remaining whipped topping mixture over top. Close molds with holders. If using paper cups, top with foil and insert sticks through foil., Freeze until firm, about 4 hours. To serve, dip pop molds briefly in warm water before removing.

BLUEBERRY, THYME AND SWEET CREAM ICE POPS

Steps:

• Take the berries out of the freezer to thaw. Bring the milk, 1/4 cup water, sugar, thyme and a pinch of salt to a simmer in a small saucepan. Cook over medium heat, stirring occasionally, for 5 minutes. Let cool completely at room temperature, at least 30 minutes.
• Put 2 cups of the blueberries and the lemon juice in a blender. Strain the cooled milk mixture into the blender, pressing on it with a wooden spoon to extract as much flavor from the thyme as possible; discard the thyme. Puree the blueberry mixture until completely smooth, scraping down the sides of the blender partway through if needed. Transfer the mixture to a large liquid measuring cup with a pouring spout. Stir in the remaining 1/2 cup blueberries.
• Pour the mixture into the ice-pop molds, leaving at least 1/4 inch of space at the top (the mixture will expand). Insert the sticks. Freeze until solid, 5 hours to overnight. Unmold, and enjoy immediately.

BLUEBERRY-LIME ICE POPS

Steps:

• Simmer blueberries, 3/4 cup sugar, and water in a 1 1/2- to 2-quart heavy saucepan, stirring occasionally, until blueberries burst and collapse, 3 to 5 minutes. Purée with lime juice in a blender until smooth. (Use caution when blending hot liquids.) Blend in sugar to taste. Pour into molds and freeze until slushy, about 45 minutes. Insert sticks and continue to freeze until completely hardened, at least 3 hours and up to 1 week.

BLUEBERRY BASIL GIMLET AS MADE BY STIR CRAZY COCKTAILS RECIPE BY TASTY

Steps:

• Make the blueberry basil simple syrup: In a small pot over medium heat, combine the sugar and water. Add the blueberries and basil. Bring to a boil and cook, stirring occasionally, until the sugar has dissolved and the syrup is clear. Let cool completely, about 30 minutes. Strain before using. The syrup will keep in an airtight container in the refrigerator for up to 1 month.
• Make the cocktail: In a cocktail shaker, combine the lime juice, 1 ounce blueberry basil simple syrup, and the vodka. FIll the shaker with ice, then shake vigorously. Strain the cocktail into a chilled martini glass and garnish a basil leaf and blueberries.
• Enjoy!

BLUEBERRY POPS

Steps:

• In a blender, puree blueberries with water, sugar, and fresh lemon juice. Strain mixture through a fine-mesh sieve, pressing with a rubber spatula to release as much liquid as possible; discard solids. Add water if needed to yield 3 cups.
• Divide among ten 2 1/2 ounce molds; insert wooden sticks, and freeze until solid, about 3 hours (and up to 1 week). To remove, dip bottom of molds in warm water for 2 to 3 seconds.

ROYAL BLUEBERRY ICE POPS

Steps:

• Combine all ingredients in processor and puree until smooth.
• Divide mixture among 8 ice pop molds (each about 1/4-1/3 cup capacity).
• Cover and freeze until firm, at least 4 hours and up to 5 days.

ROYAL BLUEBERRY ICE POPS

Steps:

• Combine all ingredients in processor and puree until smooth. Divide mixture among 8 ice pop molds (each about 1/4 to 1/3 cup capacity). Cover and freeze until firm, at least 4 hours and up to 5 days.