In the Kitchen | Blueberry Pops

Here in Michigan we're in the first weeks of blueberry season so last Friday we loaded up the kids and headed off to pick some blueberries.  With rain threatening and two squirrelly toddlers, we did not stay too long - just long enough to pick about eight pounds.  Some we ate fresh, some went into the freezer, some went into muffins, and some went into blueberry pops.  I've had this recipe sitting in my "to try" pile for ages and finally decided to give it a go.

Blueberry Pops

5 cups blueberries

1/2 cup water

1/2 cup sugar

1 tablespoon lemon juice

In a blender, puree all ingredients.  Place a fine-mesh sieve into a bowl and pour the contents of the blender into the strainer.

Using a rubber spatula, press the mixture through the sieve.  You want to get as much liquid into the bowl as possible, while leaving the pulp behind.

When you have mostly just pulp left in the sieve, discard the pulp.

If necessary, add additional water to yield 3 cups of liquid (I did not have to do this).

For easier pouring, I transferred the liquid into my pyrex mixer.  Carefully pour mixture into popsicle molds, place caps (or sticks) and freeze for about 3 hours or until popsicles are solid.

You can also use cups and wooden popsicle sticks if you do not have popsicle molds.

Note: This recipe yields approximately ten 2 1/2 ounce servings.  If your popsicle molds are larger than this, you will get fewer popsicles.

To remove popsicles, run them under warm water until they loosen.

Enjoy!

Yield: 10 servings
Per serving: 58 calories





Another alternative is to freeze some of the mixture until it is somewhat slushy, but not solid.  Insert and straw and you have a smoothie!  Since I only had one clean set of molds available when I made these, I made slushies for the kids for dessert - they highly approved!