Blueberry Hibiscus Pops
Blueberry Hibiscus Pops
By John Scroggins |
June 1, 2018 10:30 pm
This recipe for Blueberry Hibiscus Pops hits a few of our favorite on-trend things: sipping vinegars, maple syrup, flower-infused extracts and syrups, and ginger and popsicles.
We’ve seen a variety of “loaded,” as in with alcohol, versions of pops. These Blueberry Hibiscus Pops are for everyone and feature an antioxidant-rich blend of fresh or frozen blueberries and yogurt, combined with Runamok Maple’s best-selling Hibiscus Flower Infused Maple Syrup and Vermont Village’s popular Organic Ginger + Honey Sipping Vinegar .
This tasty frozen treat is the perfect way to cool down from June’s rising temperatures!
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2 heaping cups
blueberries (fresh or frozen)
1 cup
yogurt (regular works best, as opposed to low-fat)
1/3 cup
Runamok Maple’s Hibiscus Flower Infused Maple Syrup
1/3 cup
Vermont Village’s Organic Ginger + Honey Sipping Vinegar
1
Place all ingredients into a bowl and mix gently, so to not smash the blueberries.
2
Pour mix into popsicle molds.
3
Makes about 6-8 depending on the size of popsicle molds.
John Scroggins
As Editor-In-Chief, John sets the overall tone for the site's content and audience engagement. He brings more than 25 years of food-industry experience, having worked in both public relations and media. He is a member of the International Food Futurists and The International Foodservice Editorial Council. His passions beyond food are rescue dogs, ending childhood hunger and poverty, and veteran's causes.
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