Blueberry-Shrub Lemonade Pops

Blueberry-Shrub Lemonade Pops

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From: EatingWell Magazine, July/August 2016

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.

Ingredients 6 servings

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  • 1½ cups blueberries, fresh or frozen (thawed)
  • 3 tablespoons honey
  • 2 tablespoons cider vinegar
  • ½ teaspoon lemon zest
  • 1¼ cups lemonade

Preparation

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  1. 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.
  2. 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 2¼ cups.
  3. 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 information

  • Serving size: one 3-oz. pop
  • Per serving: 67 calories; 0 g fat(0 g sat); 1 g fiber; 17 g carbohydrates; 0 g protein; 2 mcg folate; 0 mg cholesterol; 16 g sugars; 12 g added sugars; 17 IU vitamin A; 5 mg vitamin C; 5 mg calcium; 0 mg iron; 3 mg sodium; 39 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: ½ fruit, 1 other carbohydrate

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