Blueberry Lime Ice Pops Food

BLUEBERRY ICE POPS

Steps:

• Combine all ingredients in blender and mix until completely combined.
• Pour into ice pop mold.
• Freeze for at least 3 hours.

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.)

HONEY LEMON BLUEBERRY ICE POP

Steps:

• Combine the honey and lemon juice in a small saucepan set over medium heat. Cook, stirring, until the honey dissolves, 2 to 4 minutes. Remove from the heat and cool, about 5 minutes.
• Combine the honey-lemon mixture with the yogurt in a bowl, and then stir in the blueberries. Spoon the mixture into the ice pop molds and freeze until solid, about 3 hours.

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.

FRUIT ICE POPS

Steps:

• Combine blueberry pop ingredients in a blender and blend until smooth. Pour into 5 of the pop molds. Repeat process with strawberry pop ingredients. Place in freezer for at least 5 hours or overnight.

BLACKBERRY-LIME GIN AND TONIC ICE POPS

Steps:

• Combine tonic water and sugar in a small saucepan and bring to a boil over medium-high heat. Boil for 2 minutes and remove from heat. Stir in gin and let cool while you assemble the ice pops.
• Cut lime into 6 slices. Cut each slice in half. Place 2 pieces of lime in each mold. Evenly divide berries among the molds.
• Pour tonic water mixture into the molds through a funnel, leaving a 1/2-inch space on the top. Freeze for 8 hours, or overnight.

BLUEBERRY BASIL ICE POPS RECIPE BY TASTY

Steps:

• Make the simple syrup: In a small saucepan, combine the sugar, basil, and water. Bring to a boil over medium-high heat. Once boiling, cook for 2-3 minutes, until the sugar has dissolved and the basil is fragrant. Remove from the heat.
• Strain the herb syrup through a fine-mesh sieve set over a blender. Add the blueberries 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!

HONEYDEW BLUEBERRY ICE POPS

Steps:

• 1. In a blender combine melon, blueberries and lime juice; blend to a smooth puree. Set aside.
• 2. In a small saucepan combine honey, 1/2 cup water, lime zest and mint. Place over medium heat; bring to boil. Remove pan from heat and let cool completely.
• 3. Strain honey mixture; stir into melon puree. Pour evenly into ice pop molds. Freeze at least 12 hours.

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.