Thursday, May 3, 2012

White Pine and blueberry ice pops

2 cups water
1 cup eastern white pine needles
1/4 cup sugar
1 cup  SVO  blueberries
2 teaspoons fresh lime juice

1. Bring water and pine needles to a boil in a saucepan. Remove from heat. Let stand for one hour. Strain through a fine sieve; discard solids.
2. Return time water to saucepan over medium-high heat, and add sugar. Ring to a simmer, stirring until sugar dissolves. Add blueberries and lime juice. Return to a simmer, and cook for 1 minute. Let cool completely.
3. Divide mixture evenly among 6-3oz paper cups. Cover top of each with a baking cup. Secure with twine or a rubber band. Okay whole into the center of each aligner, and insert a 4 inch Tway or a wedding craft sticks. Freeze for at least five hours.



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