Saturday, June 15, 2013

Blueberry Lavender Lemon Popsicles

Hot weather plus plentiful lemons and blueberries means it's time for popsicles!  This is a favorite recipe that brings in the flavor of lavender for an unusual and refreshing combination.  The original is from Women's Health Magazine so these are even good for you!  Hello antioxidants!

For lemons at a good price in the Salt Lake City area, I've had great luck at Rancho Markets.  They aren't grown locally (obviously) but they are delicious.  Lavender grows wonderfully in Utah - make sure to get this organic so it hasn't been sprayed with anything not edible. 

Blueberry Lavender Lemon Popsicles

Blueberry Lavender Lemon Popsicles
Makes about six popsicles

1/4 cup sugar
1 tsp culinary lavender
1 1/4 cups water, divided
3 Tbsp lemon juice (or juice of 1 to 1 1/2 lemons)
1/2 cup blueberries, fresh or frozen

1. Juice the lemons, if using fresh.
2. Bring sugar, lavender, and 1/4 cup water to boil in saucepan, stirring until sugar is dissolved. Remove from heat and steep for at least 30 minutes. 
3. Mix the remaining 1 cup water with lemon juice.
4. Strain lavender from sugar syrup, add syrup to lemon water, and mix well. 
5. Evenly distribute into ice-pop molds, filling each about three-quarters full. 
6. Option 1 - Drop several blueberries into each mold, until the liquid reaches the top. These will be white with blueberry spots.
Option 2 - Mash blueberries in a dish and drop a spoonful into each mold, stir into the lemonade.  These will be purple and have a stronger blueberry flavor. 
 7. Insert sticks and freeze for about 8 hours.  Enjoy!

No comments:

Post a Comment