Lemon is our ingredient of the season! So far we’ve used it in a buckle, in bars, in a savory pasta, and in the shower. This is our second lemon popsicle recipe, click here for lemon cream pops. And, summer’s not over yet! You can see our complete archive of popsicle recipes here.
We arrived at the beach house to greek yogurt in the fridge, blueberries in the freezer, and lemons on the counter – right next to the empty popsicles molds. What were we to do but make some blueberry lemon yogurt popsicles?
This recipe is a modified version of something found in one of our favorite popsicle books, Paletas. Although my changes aren’t that drastic, they do alter the look, texture, and flavor of the pops. The recipe called for a simple syrup that was flavored by simmering it with lemon peels, I decided to use just lemon zest, and rather than strain it out, I included the partially candied zest when blending the syrup into the yogurt base. That change added a bit of a tangy chew to the final pops. Rather than whole blackberries, I opted for blueberries blended into the pops, which turned the original, marbled pops into a bluish-purple treat. And finally, I forgot the honey! This was an accident, and while our popsicles were still delicious, I think the honey would have been a delicious addition, especially since I included the lemon zest.
- zest of one lemon
- 1/2 cup water
- 1/2 cup sugar
- 1 1/2 cups plain unsweetened Greek-style yogurt
- 2 cups frozen blueberries
- 2 Tbsp honey (if desired)
- Combine the water and sugar in a small saucepan. Cook the mixture over medium-high heat, stirring, until the mixture comes to a boil and the sugar dissolves. Add the lemon peel, lower the heat, and simmer for 5 more minutes. Let the syrup cool completely.
- Put the yogurt, honey, simple syrup with lemon zest, and the berries in a blender and combine.
- Pour the yogurt mixture into popsicle molds and freeze solid.