This vibrant frozen pop recipe is inspired by a shrub--a beverage made from fruit steeped in vinegar that, though trendy now, actually hails from the 17th century. A splash of cider vinegar lends the distinctive shrub tang, while still letting the citrusy fruitiness come through. Source: EatingWell Magazine, July/August 2016

Nancy Baggett


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

Nutrition Facts

67 calories; 0.1 g total fat; 3 mg sodium. 39 mg potassium; 17.5 g carbohydrates; 0.8 g fiber; 16 g sugar; 0.3 g protein; 17 IU vitamin a iu; 5 mg vitamin c; 2 mcg folate; 5 mg calcium; 3 mg magnesium; 12 g added sugar;