Est. 2011

June 30, 2016

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Recipe | Blueberry Maple Lavender Popsicles

A Daily Something | Recipe - Maple Lavender Blueberry PopsiclesA Daily Something | Recipe - Maple Lavender Blueberry PopsiclesA Daily Something | Recipe - Maple Lavender Blueberry PopsiclesA Daily Something | Recipe - Maple Lavender Blueberry PopsiclesA Daily Something | Recipe - Maple Lavender Blueberry PopsiclesA Daily Something | Recipe - Maple Lavender Blueberry PopsiclesA Daily Something | Recipe - Maple Lavender Blueberry PopsiclesA Daily Something | Recipe - Maple Lavender Blueberry PopsiclesA Daily Something | Recipe - Maple Lavender Blueberry PopsiclesA Daily Something | Recipe - Maple Lavender Blueberry PopsiclesA Daily Something | Recipe - Maple Lavender Blueberry PopsiclesA Daily Something | Recipe - Maple Lavender Blueberry PopsiclesA Daily Something | Recipe - Maple Lavender Blueberry Popsicles

I love participating in CSAs and food coops. I love the surprise of not knowing what you’re going to be receiving each week. And the convenience of having fresh, good produce delivered weekly is simply lovely! This summer, we’re receiving a weekly From the Farmer box, and I’m such a huge fan! We’ve been getting the regional small box, which has been the perfect size for our family of 2 adults and 2 toddlers! It’s so much fun to experiment with fresh produce each week (and combined with the slowly-increasing harvest from our garden, I haven’t had to buy any additional produce). I’ve been LOVING the blueberries we’ve received the past few weeks; they’re plump, firm, and so flavorful. We’ve eaten them plain, added them to granola, and I made blueberry-vanilla ice cream sandwiches one week (recipe coming soon on The Nest).

This week, I decided to experiment with roasted blueberries. I’d had them roasted on a dessert once before and decided to try it myself. I used both maple syrup AND a sprinkle of salt for the roasting, which added so much dimension to the flavor. And the subtle lavender flavor combined with the maple simple syrup  and the whole milk greek yogurt is a creamy, slightly-floral party in your mouth. I could eat the greek yogurt popsicle mixture unfrozen, by the spoonful, for the rest of my life and never complain. When frozen, they’re the perfect complement to hot summer evening front porch hangs. And the gorgeous color makes them ideal for all your Fourth of July celebrations! Hope you LOVE these popsicles as much as my family and I have!

Ingredients
for the blueberries
1 pint blueberries

1 tbsp maple syrup

sprinkle salt

for the simple syrup

1/2 cup water
3/8 cup maple syrup
1 tsp dried lavender flowers
for the popsicles
2 cups whole greek yogurt
1 simple syrup recipe
1 roasted blueberries recipe
Directions

For the blueberries: Preheat oven to 375. Wash & gently dry blueberries. Place on parchment-covered baking sheet. drizzle with maple syrup and sprinkle with pinch or two of salt. Roast in preheated oven for about 12 minutes, or until they begin to burst. Remove from oven, then scrape into bowl; make sure you scrape off alllll the blueberry juices…you don’t want to lose any of that!

For the maple simple syrup: Combine water and maple syrup in small saucepan on medium heat. Bring to simmer. Remove from heat and add lavender flowers. Allow to steep for about an hour. The longer they steep, the more floral your popsicles will be. After steeping, strain lavender flowers from the syrup.

For the popsicles: Thoroughly combine greek yogurt and maple simple syrup. Then divide into two bowls. Add roasted blueberries to one bowl, and swirl to combine. Then spoon greek yogurt into popsicle molds, alternating between blueberry & maple greek yogurts. Place in freezer until completely frozen, at least 6 hours and preferably overnight. Remove from freezer and run popsicle molds under hot water for about 15 seconds until popsicle easily slides out. Enjoy all summer long!
  1. Jenny Depa says:

    Oh my! This recipe is a must try! A little treat after a day of projects and work! I may use a bit of my farmstead chevre (because I can). Thank you!

  2. These pics are fantastic, congrants.

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