This summer, Isabella has been trying a variety of popsicle recipes/ideas! Some have been ok and some have been downright yummy – our freezer has a bit of an assortment of her delicious creations. I found this fresh recipe on Daily Candy – we’ll give this one a try when she gets home from school!
What a cute idea – The Popshop! Here’s the recipe taken right from Daily Candy’s kids website!
Cupcakes are so last season — as in spring. No one wants to contend with gushy frosting on a blazing summer day.
Instead the kids are staying cool this summer with popsicles. Emily Zaiden of The Popshop, L.A.’s very own all-natural ice treats made from locally sourced produce, concocted this recipe for a tasty and satisfying hot weather treat.
Blueberry Lemonade Ice Pops
Makes sixteen popsicles
1 pint blueberries
1/3 c. fresh-squeezed lemon juice
½ c. sugar
4 c. filtered water
1. Combine all ingredients in blender.
2. Blend on high until thoroughly and evenly macerated.
3. Pour liquid through strainer or fine mesh sieve into pitcher.
4. Pour strained liquid into popsicle molds and freeze for at least four hours until solid.
5. Pop one in your mouth.