• 1/2 Cup sugar
  • 1 medium lemon
  • 1/2 Cup water
  • 6-8 full mint sprigs (about 1⁄3 cup fresh mint)
  • 2 Packages (6 ounces each) Driscoll’s Blueberries
  1. PLACE 1/2 cup sugar into a small saucepan.
  2. ADD juice of 1 medium lemon.
  3. ADD 1/2 cup water and 6-8 mint sprigs.
  4. HEAT to a low simmer for 1‐2 minutes until sugar is dissolved.
  5. REMOVE simple syrup from heat and SET ASIDE to cool to room temperature while the mint infuses into the syrup.
  6. REMOVE and DISCARD mint sprigs.
  7. PLACE blueberries into a blender.
  8. ADD simple syrup.
  9. BLEND on high for 30‐45 seconds or until blueberries are pureed.
  10. DIVIDE blueberry mint mixture evenly between slots of a 10-slot popsicle mold. LEAVE a space about 1/2 inch at top of mold.
  11. INSERT popsicle sticks.
  12. PLACE popsicle mold into freezer for at least 4 hours or until popsicles are frozen through.
  13. WARM outside of mold briefly under hot water to remove popsicles.
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Serving Size:

0 cups per serving

Calories 0
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 0 mg
Total Carbohydrates 0 g
Dietary Fiber 0 g
Sugar 0 g
Protein 0 g