Skip to main content
Epicurious

Blueberry-Lime Ice Pops

4.7

(9)

Image may contain Confectionery Food Sweets Dessert and Chocolate
Blueberry-Lime Ice PopsRomulo Yanes

Few desserts scream summer as much as these ice-cold pops on a scorching day. Lime juice adds a tart, refreshing twist to this classic fruit treat on a stick.

Recipe information

  • Yield

    Makes 8 to 12

Ingredients

3 cups fresh or frozen blueberries (not thawed), preferably wild (about 1 lb)
3/4 cup sugar, or to taste
1/2 cup water
1/3 cup fresh lime juice

Special Equipment

8 to 12 ice pop molds and sticks

Preparation

  1. Simmer blueberries, 3/4 cup sugar, and water in a 1 1/2- to 2-quart heavy saucepan, stirring occasionally, until blueberries burst and collapse, 3 to 5 minutes. Purée with lime juice in a blender until smooth. (Use caution when blending hot liquids.) Blend in sugar to taste. Pour into molds and freeze until slushy, about 45 minutes. Insert sticks and continue to freeze until completely hardened, at least 3 hours and up to 1 week.

TagsPopsicleFrozen DessertDessertBlueberryBerryFruitLimeCitrusSnackBlenderBon Appétit
Read More
Passion Fruit Curd
Tangy and sunny, this curd can be made with either fresh or frozen pulp.
Paloma Slushy
Frozen into a slushy, the classic tequila and grapefruit cocktail becomes even more refreshing.
Pineapple Pie
With a crisp crust and fruity filling, pineapple pie is a Philippine bakeshop specialty.
Lemon Icebox Pie
Easy lemon icebox pie recipe with a graham cracker crust and whipped cream topping.
Dulce de Leche
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Sea Breeze
Gourmet’s version of this perfect summer drink mixes the ideal ratio of vodka with cranberry and grapefruit juices, right in the glass.
Violet Vodka Slushy
Crème de violette is an exuberantly floral violet liqueur that gives vibrant color to this fun frozen cocktail.
Sheet-Pan Sausage With Corn, Peach, and Cucumber Salad
This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.