Long before my son and I discovered the evils of corn syrup, the two of us would easily polish off a huge box of freeze pops over the July 4th weekend at the beach!
Food safe plastic sleeves are easily available for purchase on the internet these days, so it is super easy to make a more modern version of freeze pops. These pops have no corn syrup and are made with healthful ingredients. The added bonus is that they are SO much tastier than the originals!
For July 4th, I picked flavors that would reflect red and blue for the occasion! I decided on blueberry lavender and strawberry rosemary – a far cry from the corn syrup and water variety freeze pops sold at big box stores!
Strawberry Rosemary Ice Pops makes 5
In the summer, I keep a big pot of rosemary growing outside to have handy to use in cooking. It’s super easy to grow. Not only a good herb to have for savory dishes, but it tastes great with so many fruits and in pastry as well! If you aren’t a rosemary fan, just eliminate it from the recipe or switch it out for basil.
- 3 cups cleaned fresh strawberries
- ¼ cup water
- 3 sprigs fresh rosemary
- ½ teaspoon vanilla extract
- Dash of salt
- 3 Tablespoons honey
In a small pan on the stove, combine the strawberries, water, and rosemary. Cook over low heat about 10 minutes. The strawberries will get soft and you can mash them with a wooden spoon to release their juices.
Turn off the heat and cover the pan. Let cool for 10 minutes. Remove and discard the rosemary sprigs. Transfer the strawberry mixture to a blender and add the vanilla, salt, and honey. Blend until combined and smooth.
Pour the mixture into ice pop sleeves using a small funnel and freeze overnight.
Lavender Blueberry Ice Pops makes 5
I love this flavor combination. I know it is not for everyone, but I truly enjoy a subtle lavender flavor.
I always have culinary lavender on-hand. (Make sure if you are using lavender in cooking that you are using culinary grade!) My favorite ways to use it are in shortbread, ice cream or ice pops! If you are hesitant to try the lavender, you can always leave it out!
- ½ cup water
- 1 cup coconut sugar
- 1 Tablespoon dried culinary lavender
- 4 cups fresh blueberries
In a small saucepan, whisk together the water and coconut sugar. Bring to a boil over medium heat. Reduce heat to medium-low and simmer until thickened – about 10 minutes. Add the lavender and simmer for 10 minutes more until the mixture has reduced by about half and looks thick and syrupy.
Remove the pan from the heat and strain mixture through a fine-mesh strainer into a blender. Let syrup cool for about 15 minutes. Add blueberries and blend until very smooth.
Pour the mixture into ice pop sleeves and freeze overnight.
I hope you will consider making up some freeze pops for your holiday!
Click here for some additional patriotic ice pops.
Thanks for stopping by! Remember to take pleasure in simple things, Jackie
These pops are inspired by recipes from the book Glow Pops by Liz Moody – the bible on healthful ice pops!