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 VP/Editor-In-Chief, John sets the overall tone and quality standards for the site's content. He's passionate about storytelling and loves exploring the history, cultural influences, and people behind the story of food. John has more than 25 years of food-industry experience, having worked in public relations, media, event production and philanthropy. He is a member of the International Association of Culinary Professionals 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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