Best 7 Blueberry Fizz Pops Recipes
Sparkling with joy and bursting with blueberry flavor, these Blueberry Fizz Pops are a delightful treat that will tantalize your taste buds. Made with fresh blueberries, zesty lemon, and a hint of fizz, these popsicles are a refreshing way to cool down on a hot summer day. With only a few simple ingredients and a few easy steps, you can create these delightful treats in the comfort of your own home.
Blueberry Fizz Pops are a vibrant and flavorful treat that combines the sweetness of blueberries with the tangy zing of lemon. These popsicles are made with fresh blueberries, lemon juice, sugar, and sparkling water, resulting in a refreshing and bubbly treat that is perfect for any occasion. The pops are also incredibly easy to make, requiring just a few simple ingredients and a few easy steps. With their vibrant color and delicious flavor, Blueberry Fizz Pops are sure to be a hit with people of all ages.
CREAMY LAYERED BLUEBERRY ICE POPS
These delicious ice pops can also be made with raspberries or blackberries. The rosemary sprig and lemon zest bring another layer of flavor. The pops are quick, easy, kid-friendly and freezable. -Gloria Bradley, Naperville, Illinois
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- For lemon syrup, place first 4 ingredients in a small saucepan; bring to a boil, stirring occasionally. Remove from heat; let stand, covered, 10 minutes. Remove rosemary and lemon zest. Stir in lemon juice; cool completely., Place blueberries and sugar in another saucepan; cook and stir over medium heat until berries pop, 5-7 minutes. Cool completely., Add whipped topping to the lemon syrup, whisking to blend. Transfer half the mixture to a pastry bag. Pipe into molds. Layer with blueberries. Pipe the remaining whipped topping mixture over top. Close molds with holders. If using paper cups, top with foil and insert sticks through foil., Freeze until firm, about 4 hours. To serve, dip pop molds briefly in warm water before removing.
Nutrition Facts : Calories 104 calories, Fat 3g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 19g carbohydrate (18g sugars, Fiber 1g fiber), Protein 0 protein. Diabetic Exchanges
BLUEBERRY CREAM POPS
Blueberry and cream pops are such a fun after-school snack. Make them in the morning so the pops are ready to go when the kids come in the door. -Cindy Reams, Philipsburg, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 pops.
Number Of Ingredients 5
Steps:
- For sugar syrup, in a small saucepan, combine sugar and water; bring to a boil, stirring to dissolve sugar. Cool completely., Meanwhile, in a bowl, coarsely mash blueberries; stir in cream and sugar syrup. Spoon into molds or paper cups. Top molds with holders. If using cups, top with foil and insert sticks through foil. Freeze until firm. To serve, let pops stand at room temperature 10 minutes before unmolding.
Nutrition Facts : Calories 112 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 3mg sodium, Carbohydrate 22g carbohydrate (21g sugars, Fiber 1g fiber), Protein 0 protein.
BLUEBERRY POPS
When the heat rises, cool off with a delicious frozen treat. Loaded with fresh blueberries, these pops are perfect on hot summer days.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 3h
Yield Makes 10 pops
Number Of Ingredients 4
Steps:
- In a blender, puree blueberries with water, sugar, and fresh lemon juice. Strain mixture through a fine-mesh sieve, pressing with a rubber spatula to release as much liquid as possible; discard solids. Add water if needed to yield 3 cups.
- Divide among ten 2 1/2 ounce molds; insert wooden sticks, and freeze until solid, about 3 hours (and up to 1 week). To remove, dip bottom of molds in warm water for 2 to 3 seconds.
Nutrition Facts : Calories 58 g, Fiber 1 g
BLUEBERRY-GINGER FIZZ
This blueberry ginger fizz "mocktail" is perfect for non-drinkers and those watching their waistlines. It's light and refreshing and perfect for the holidays.
Provided by Kim's Cooking Now
Categories Drinks Recipes Mocktail Recipes
Time 30m
Yield 1
Number Of Ingredients 8
Steps:
- Bring blueberries, water, sugar, and ginger to a boil in a saucepan over medium-high heat. Reduce heat to a simmer and cook for 5 minutes, crushing the blueberries occasionally with a masher. Remove from heat and let cool, about 10 minutes. Pass the mixture through a food mill or fine mesh sieve to remove the skins of the blueberries. Set aside 1/4 cup syrup and store the remainder in the refrigerator for up to 1 week.
- Place crushed ice in a glass. Add reserved blueberry-ginger syrup and orange juice. Top off with club soda and stir to combine. Garnish with orange slice.
Nutrition Facts : Calories 406.6 calories, Carbohydrate 103.7 g, Fat 1.2 g, Fiber 8.4 g, Protein 2.9 g, SaturatedFat 0.1 g, Sodium 13.3 mg, Sugar 86.8 g
BLUEBERRY SODA
Provided by Alton Brown
Categories beverage
Time 1h12m
Yield about 3 cups blueberry syrup, enough for 12 drinks
Number Of Ingredients 5
Steps:
- Place the blueberries and the water into a medium saucepan, set over medium-high heat and bring to a boil. Reduce the heat to low and simmer for 15 minutes. Remove the saucepan from the heat and pour the mixture into a colander lined with cheesecloth that is set in a large bowl. Allow to cool for 15 minutes. Gather up the edges of the cheesecloth and squeeze out as much of the liquid as possible. Discard the skin and pulp. Return the blueberry juice to the saucepan along with the sugar and lime juice. Place over medium high heat and stir until the sugar has dissolved. Bring to a boil and cook for 2 minutes. Remove from the heat and transfer to a heatproof glass container and place in the refrigerator, uncovered, until completely cooled.
- To Serve: Combine 1/4 cup of the liquid with 8-ounces of carbonated water and serve over ice.
BLUEBERRY BASIL ICE POPS RECIPE BY TASTY
Here's what you need: sugar, fresh basil, water, frozen blueberry, lemon juice
Provided by Matthew Johnson
Categories Snacks
Time 6h15m
Yield 6 ice pops
Number Of Ingredients 5
Steps:
- Make the simple syrup: In a small saucepan, combine the sugar, basil, and water. Bring to a boil over medium-high heat. Once boiling, cook for 2-3 minutes, until the sugar has dissolved and the basil is fragrant. Remove from the heat.
- Strain the herb syrup through a fine-mesh sieve set over a blender. Add the blueberries and lemon juice. Blend on high speed until smooth.
- Divide the mixture between 6 ice pop molds. Freeze until solid, at least 6 hours.
- Enjoy!
Nutrition Facts : Calories 107 calories, Carbohydrate 26 grams, Fat 0 grams, Fiber 2 grams, Protein 0 grams, Sugar 24 grams
BLUEBERRY CREAM POPSICLES
These naturally purple pops are made with a combination of simmered blueberries puréed into an easy no-churn ice cream base. You can substitute yogurt or crème fraîche for the sour cream; either will give the popsicles a subtle tang. You can use fresh or frozen berries. (Frozen berries can be thawed and used as directed in the method below. Or use them straight from the freezer, but add 2 to 4 minutes to the cook time.) The number of pops this recipe makes depends on the size and shape of the molds used. The base can be stored in an airtight container in the refrigerator for up to 24 hours if you need to freeze in batches; just give the mixture a stir before using.
Provided by Erin Jeanne McDowell
Categories ice creams and sorbets, dessert
Time 20m
Yield About 10 popsicles
Number Of Ingredients 8
Steps:
- In a medium pot, toss the blueberries, lemon juice, sugar and salt to combine. Cook over medium heat, stirring occasionally, until the berries burst and the mixture becomes juicy, 4 to 5 minutes. (Add 2 to 4 minutes of cook time if you're using frozen, unthawed berries.
- Transfer to the bowl of a food processor or blender and cool for 10 minutes. Purée the mixture until relatively smooth, 30 seconds to 1 minute. Add the sweetened condensed milk and blend until combined, 20 to 30 seconds. Scrape the bowl well.
- Add the heavy cream and process until the mixture is well combined and thickens slightly, 1 to 2 minutes.
- Add the sour cream and vanilla and blend until fully incorporated, 30 seconds to 1 minute. If necessary, transfer the mixture to a large container with a spout, such as a 4-cup/1-liter liquid measuring cup. Divide the mixture between the popsicle molds, filling each just under the rim of the cavity of the mold. Gently press a popsicle stick into the center of each cavity and freeze until firm, at least 8 hours.
- To unmold, gently run warm water over the base of the molds. They should easily release. Keep frozen until ready to serve.
Tips:
- Fresh or Frozen Blueberries: You can use fresh or frozen blueberries for this recipe. If using frozen blueberries, thaw them before using.
- Lemon Juice: Use freshly squeezed lemon juice for the best flavor. Bottled lemon juice can also be used, but it may not be as flavorful.
- Sweetener: You can use granulated sugar, honey, or agave nectar to sweeten the blueberry fizz pops. Adjust the amount of sweetener to your taste.
- Sparkling Water: Use plain or flavored sparkling water. Flavored sparkling water will add an extra burst of flavor to the fizz pops.
- Popsicle Molds: You can use any type of popsicle molds, but silicone molds are the easiest to use and clean.
- Freezing Time: Freeze the blueberry fizz pops for at least 4 hours or overnight before serving.
Conclusion:
Blueberry fizz pops are a delicious and refreshing summer treat that are easy to make. With just a few simple ingredients, you can create a batch of homemade popsicles that the whole family will love. These popsicles are perfect for pool parties, picnics, or anytime you need a cool and refreshing snack. So next time you're looking for a fun and healthy treat, give blueberry fizz pops a try!
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