Blueberry Ice Pops (Recipe)
We here in the Bay Area are pretty grumpy today. Not only is there a major public transportation strike, and thus a scramble to get on the few remaining public options and the worst traffic in well over a decade, but we’re also in the middle of heat wave. A terrible combination if there ever was one!
It’s led me to some pretty conflicting emotions about working from home– on the one hand, I don’t have to deal with the chaos of the BART shutdown, but on the other, well, most offices have sweet, sweet, air conditioning, and my apartment certainly doesn’t. I’ve found a happy medium, though, in ice pops made from ingredients already in my kitchen. And no, I don’t have my own ice pop molds. The recipe calls for 10 2 1/2 ounce ice pop molds, and freezing for about 3 hours. I used 2 ice cube trays and some chopsticks and let them freeze for about 2 hours. You can also try muffin tins or shot glasses.
Blueberry Ice Pops
- 5 Cups fresh blueberries
- 1/2 Cup sugar
- 1 Tablespoon lemon juice (ideally freshly squeezed)
1. Add all ingredients, along with 1/2 cup cold water, to a blender. Puree until smooth. Place a fine-mesh sieve inside a large bowl and strain mixture through it. Use a rubber spatula to press down as much of the liquid as you can. Discard solids in sieve. You should have a about 3 cups of the blueberry mixture; add more water and stir a little if it’s less than that.
2. Divide the blueberry mixture evenly among the ice pop molds or whatever else you’re using. Place wooden sticks in each mold and freeze for 3+ hours.
3. When frozen, dip the bottom of molds in warm water for just 2-3 seconds to release.
Recipe Credit: Martha Stewart.