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.

Nancy Baggett
Source: EatingWell Magazine, July/August 2016


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

67.1 calories; protein 0.3g 1% DV; carbohydrates 17.5g 6% DV; exchange other carbs 1; dietary fiber 0.8g 3% DV; sugars 15.8g; fat 0.1g; saturated fatg; cholesterolmg; vitamin a iu 17.1IU; vitamin c 4.9mg 8% DV; folate 2.5mcg 1% DV; calcium 4.7mg 1% DV; iron 0.2mg 1% DV; magnesium 3.2mg 1% DV; potassium 39.3mg 1% DV; sodium 2.6mg; thiaminmg 1% DV; added sugar 12g.