Blueberry-Yogurt Popsicles with Fresh Mint
Prep Time
5 mins
Cook Time
10 mins
Freezing time
6 hrs
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.
Recipe Type:
Dessert
Keyword:
blueberry-yogurt popsicles
Makes: 10 (3-ounce) popsicles
Ingredients
- 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
Instructions
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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.
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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.
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Run popsicle mold under lukewarm water to unmold.
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Popsicles will keep well-sealed in the freezer for 3 weeks.