Blueberry Popsicles

Ingredients

• 0.75 cup granulated sugar
• 0.75 cup water
• 20 ounces blueberries
• 2 tablespoons lemon juice – freshly squeezed

Instructions

1. Combine the sugar and water in a small saucepan over medium heat, stirring until the sugar dissolves. Bring just to a bare simmer, then remove from heat and cool to room temperature, 10–15 minutes.
2. Add the blueberries, all the cooled syrup, and the lemon juice to a blender. Blend until completely smooth, 30–60 seconds. (Frozen berries can be used; no need to thaw.)
3. Optional: For a smoother texture, strain the mixture through a fine-mesh sieve, pressing on the solids to extract as much liquid as possible.
4. Pour the mixture into 10 (3-ounce) popsicle molds, leaving a little headspace. If your mold requires it, freeze 1–2 hours until slushy, then insert sticks.
5. Freeze until solid, 4–6 hours more, or until the popsicles are completely firm.
6. To unmold, briefly run warm water over the outside of the molds for 10–20 seconds, then gently pull out the popsicles and serve.