Blueberries, fresh sage and lemon juice pair together bringing a floral and slightly tart taste to this Blueberry Sage Zipzicle recipe. This pop boasts powerful antioxidants, bright flavors and is frozen in a BPA free zipper pouch!
The idea for this pop came from one of my favorite summer time pie recipes:
Mrs. Jennifer Irizarry
Yields 9 pops
- 3 ½ cup fresh or frozen blueberries
- 1 cup filtered water
- ¾ cup of sugar
- ½ cup fresh squeezed lemon juice
- ½ cup loosely packed fresh sage leaves
- Bring water to a gentle boil in a medium saucepan. Add sugar and stir until dissolved.
- Add fresh sage leaves and stir.
- Turn off the heat, cover and let steep for 20 minutes.
- Strain out the sage and squeeze the excess from the leaves back into the pot. We want all of the sage aroma. Discard leaves.
- Add blueberries to the pot and return it to the burner over medium heat. Keep an eye on the mixture so it doesn’t bubble over and stir occasionally.
- Once the mixture starts to simmer, stir for a few minutes. When blueberries start to burst open and the liquid is getting thicker, remove the pan from heat.
- Transfer blueberries to a blender and let the mixture cool to room temperature.
- Blend the blueberries until almost smooth. Add in lemon juice and blend again.
- Check for sweetness and adjust if desired.
- Using a funnel, fill the Zipzicle pouches and freeze.
*** Zipzicle® Ice Pop Pouch (available at www.zipzicles.com) ** Too make this a cocktail, add ½ cup vodka at the end of step 8. Blending to combine. The additional volume should yield 11 pops.
More flavors to love:
Coming soon: Blackberry Bourbon (May 17th) & Cucumber Watermelon (May 24th).