Creamy Layered Blueberry Ice Pops – a delicious recipe with nectar, water, rosemary, lemon zest strip, lemon juice, blueberries. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
For lemon syrup, place first 4 ingredients in a small saucepan; bring to a boil, stirring occasionally. Remove from heat; let stand, covered, 10 minutes. Remove rosemary and lemon zest. Stir in lemon juice; cool completely.
2
Place blueberries and sugar in another saucepan; cook and stir over medium heat until berries pop, 5-7 minutes. Cool completely.
3
Add whipped topping to the lemon syrup, whisking to blend. Transfer half of the mixture to pastry bag. Pipe into molds. Layer with blueberries. Pipe the remaining whipped topping mixture over top. Close molds with holders. For paper cups, top with foil and insert sticks through foil.
4
Freeze until firm, about 4 hours. To serve, dip pop molds briefly in warm water before removing.
112
kcal
Calories
1
g
Fat
26
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/3 cup agave nectar, 1/4 cup water, 1 fresh rosemary sprig, 1 lemon zest strip (2 inch), and more.
Yes, Creamy Layered Blueberry Ice Pops falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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