Blueberry-Lavender Lemonade Pop

Cool and refreshing—and lots of fun to make.

July 9, 2013

Blueberries, especially the wild kind, have among the highest antioxidant count of any berry. And pairing them with an aromatic floral herb like lavender gives these pops a decidedly summery flavor.

Serves: 4
Prep: 12 min
Cook: 5 min
Total: 8 hr 17 min



  • 1/4 cup sugar
  • 1 tsp culinary lavender
  • 1 1/4 cups water, divided
  • 3 tbsp lemon juice (or juice of 1 to 1 1/2 lemons)
  • 1/2 cup blueberries, fresh or frozen

1. Bring sugar, lavender, and 1/4 cup water to boil in saucepan, stirring until sugar is dissolved. Remove from heat and steep for at least 30 minutes. Combine remaining water with lemon juice. Strain lavender from sugar syrup, add syrup to lemon water, and mix well. Evenly distribute into ice-pop molds, filling each about three-quarters full. Drop several blueberries into each mold, until the liquid reaches the top. Insert sticks and freeze for about 8 hours.

Nutritional Facts per serving
Calories 62.2 cal
Fat 0.1 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 3.4 mg
Carbohydrates 16.3 g
Total Sugars 14.7 g
Dietary Fiber 0.5 g
Protein 0.2 g

Healthy Recipe Courtesy of Rodale Recipe Finder

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