Blueberry season is well under way here in the south, so of course I had to make an ice pop using fresh, local berries:
I learned my lesson during strawberry season that fruit pops are better with a little sugar in them, so I mixed to handfuls of berries with about a teaspoon of sugar and an ounce of water. It made about 7 ounces of puree.
I love the color and the texture of these pops. The flavor, on the other hand, isn’t all that impressive. Certainly on par with the ice pops I’ve made with frozen blueberries. I’d advise you to eat your fill of fresh berries now and use frozen berries for popsicles.