These refreshing blueberry-yogurt popsicles are made with local blueberries, fresh mint, and creamy Greek yogurt. Make them as written, or use the recipe as a jumping off point for your own frozen treats.
This post is brought to you by an effort on my part to eat only freezing cold food and drink freezing cold drinks.
My mornings lately are spent sitting outside watching swim practice. On the steamiest mornings, I clutch my iced coffee and try to sort of channel my sweat so it doesn’t ruin my bangs. The sweat wins every time, but at least I’m properly caffeinated.
By the time the kids and I roll into the afternoon, we’re all hot, sweaty, and a little grumpy. So we eat these homemade popsicles and mostly feel better. These popsicles have luxurious blueberry flavor along with the creamy tang of full-fat Greek yogurt. The heat can really dampen appetites, so they’re a nice way for everyone to get some protein and nutrients and stuff.
I made these popsicles with these local blueberries. They were plump and juicy and wonderfully sweet. Peak blueberry! Cooking the blueberries concentrates the flavor a bit and gives you a chance to infuse the mixture with fresh herbs. I chose mint here, but lemon balm, verbena, or thyme, or tarragon, rosemary, or basil would all be lovely.
A Popsicle Template
Consider these blueberry-yogurt popsicles a template to get you through the summer. You can swap in other fruit in the same quantities. I plan to make a peach version next, and I’m sure that any stone fruit or berry would be wonderful. These can also be made with frozen blueberries, but you will want to reduce the water you add to 1/3 cup since the frozen fruit tends to be more watery.
These refreshing blueberry-yogurt popsicles are made with local blueberries, fresh mint, and creamy Greek yogurt. Make them as written, or use the recipe as a jumping off point for your own frozen treats. Recipe adapted from Kristina Razon’s recipe on Serious Eats.
- 10 ounces fresh blueberries* (about 1 ¼ cups) *see note above if using frozen
- 1/2 cup water
- 2 tablespoons plus 1/3 cup sugar, divided
- 1 teaspoon lemon juice
- pinch sea salt
- 2 sprigs mint leaves
- 10 ounces full-fat Greek yogurt
Set a medium saucepan over medium heat and add blueberries, water, 2 tablespoons sugar, lemon juice, and sea salt. Bring to a gentle simmer, add the mint sprigs, turn heat to medium-low, and simmer 10 minutes, stirring frequently. Set saucepan in the fridge to chill for 20 minutes. Remove the mint, scraping any blueberry mixture from the leaves as you go.
Use a blender or food processor to puree the blueberry mixture. In a large mixing bowl, combine the blueberry puree, remaining 1/3 cup sugar, and Greek yogurt. Spoon into popsicle molds and freeze until popsicles are frozen, 4 - 6 hours, or overnight.
Run popsicle mold under lukewarm water to unmold.
Popsicles will keep well-sealed in the freezer for 3 weeks.