Makes 6 Servings

Keeping some blueberries whole in these ice pops results in unexpected, surprising bursts of sweet, fresh flavor.

 

 

INGREDIENTS

  • 1 cup Blueberry–Chia Seed Jam
  • ¾ cup coconut water
  • 1 tablespoon fresh lime juice
  • Pinch of kosher salt
  • ½ cup fresh (or frozen, thawed) blueberries

Special Equipment: Six 4-ounce ice-pop molds

 

 

RECIPE PREPARATION

1- Purée jam, coconut water, lime juice, and salt in a blender until smooth.

2 – Add blueberries and pulse just to break up some of the berries.

3 – Pour into ice-pop molds, insert sticks, and freeze until solid, at least 3 hours.

4 – Run under hot water for several seconds to unmold.

 

Do Ahead: Ice pops can be made 1 week ahead.

 

 

Recipe by Nicole Rucker, Photos by Alex Lau. We found this recipe on Bon Appetit.

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