Nothing cools down a hot day like homemade ice pops, which can be made using purchased ice pop molds or simply frozen in sturdy paper cups. To keep sticks upright in the liquid, cover the cups with aluminum foil and poke the sticks through the top.
Lemon Verbena and Blueberry Ice Pops
- 2/3 cup (5 oz./155 g) sugar
- 4 small sprigs lemon verbena
- 1 Tbs. fresh lemon juice
- 1 1/4 cups (5 oz./165 g) fresh blueberries
1. In a small saucepan, combine the sugar and 1 cup (8 fl. oz./250 ml) water. Add the lemon verbena sprigs. Bring to a boil over medium-high heat, stirring often, until the sugar has dissolved, 3 to 4 minutes. Let cool to room temperature. Using a slotted spoon or skimmer, remove the lemon verbena sprigs and discard. Stir the lemon juice into the sugar mixture.
2. In a blender, combine 1/3 cup (3 fl. oz./80 ml) of the lemon syrup with the blueberries. Process until smooth. Divide the remaining lemon syrup among 6 ice pop molds. Freeze until semi-hard, about 1 hours, then add the blueberry mixture and freeze until solid. To unmold the pops, run the molds under warm water for 15 to 30 seconds and serve immediately. Makes 6 pops.
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