Blueberry-Shrub Lemonade Pops
Combine blueberries, honey, vinegar and lemon zest in a 2-quart or larger microwave-safe bowl. Cover with plastic wrap and poke a few holes in the top. Microwave on High for 2 minutes. Stir, then microwave, covered, on High for 1 minute more. Uncover and let cool for 10 minutes.Advertisement
Strain and press the mixture through a fine-mesh sieve into a bowl, then transfer to a 4-cup measuring cup. Stir in enough lemonade to yield 2 1/4 cups.
Freeze in six 3-ounce (or similar-size) pop molds until solid, about 6 hours. To unmold, dip the forms into warm water for 10 to 20 seconds. If necessary, use a table knife to break the vacuum and pry the pops loose.
Make Ahead Tip: Freeze for up to 1 month.
1/2 fruit, 1 other carbohydrate