Cool off this summer with homemade ice pops! These are easy to make with seasonal ingredients and a fun treat for the family. This month we tested out two different recipes with roasted blueberries. When comparing both versions, the yogurt pops seemed to stay together better but the lemon basil had a much stronger, fruitier flavor.
A few points to keep in mind when making blueberry ice pops:
No matter what recipe you choose, roast your berries! This helps bring out their natural sweetness and juiciness.
Sweetness is a matter of personal preference. The yogurt pops had a mild sweetness and the lemon basil pops had a much stronger sweetness. Add more or less sweetener for each recipe based on taste.
Ice pops recipes as a whole are incredibly forgiving. If you don't have an ingredient don't worry. Improvise as needed and just make sure to taste the mixture before freezing to make any final tweaks.
Roasted Blueberry Yogurt Pops
Adapted from Sparkle Kitchen
1 cup blueberries
1 cup of Greek yogurt
2 tablespoons honey (optional)
Wash and dry blueberries and place them on a baking sheet with parchment paper. Roast them in the oven at 325 degrees for approximately 15 minutes. Blueberries will be ready to take out when you see their juices on the pan.
Add roasted blueberries to a mixing bowl with yogurt. Taste and add honey if desired. Fill up ice pops mold of choice and wait until fully frozen. Typically between 4-5 hours. This recipe makes around 5 standard ice pops depending on the mold.
Blueberry Lemon Basil Pops
Adapted from The Pioneer Woman
1 cup of blueberries
1 lemon for juice and zest
1/3 cup basil
4 tablespoons of cane sugar
1/2 cup water
Zest lemon and finely dice. Juice lemon. Add lemon both to water and sugar mixture in a food processor or blender and pulse until combined.
Place a 1/2 cup of blueberries on baking tray. Roast them in oven for for approximately 15 minutes at 325 degrees.
Finely chop basil.
Add roasted blueberries and basil to food processor and pulse until mixed. Once combined you can choose to strain the mixture or leave it as is for more texture.
Add the remaining, ½ cup of blueberries to the food processor and lightly pulse to leave a portion of these berries intact.
Pour mixture into ice pops mold and freeze until frozen all the way through. Typically between 4-5 hours. This recipe makes around 3-4 standard ice pops depending on the mold.
Special thanks to Jenny Howard-Owen, OAK Education Program Coordinator, for the sharing the recipe for these roasted blueberry yogurt pops and starting my current love affair with this tasty summer treat!
--Katie Harvey, OAK Staff