Pomegranate Blueberry Pops

Pomegranate Blueberry Pops
Yield: 10 ice pops (3 ounces each) Prep 5 mins Freeze 7 hrs or overnight


  • 2 1/4 cups blueberry-pomegranate juice blend (such as Minute Maid)
  • 1 cup fresh blueberries
  • 1/4 cup Quick Sugar Syrup
  • 1 ice pop mold
  • 10 wooden ice pop sticks

Make It

1. Combine juice, blueberries and sugar syrup in a blender. Puree until most of the berries are chopped. Pour into mold and cover. Freeze 2 to 3 hours.

2. Gently insert ice pop sticks into pop mold, keeping as upright as possible. Freeze at least another 4 hours or overnight.

To unmold:

3. Remove cover. Run outside of mold under warm water and gently pry pops from mold. Place in freezer-safe resealable plastic bag and store in freezer until serving.

Quick Sugar Syrup

Prep 5 mins Cook 2 mins


  • 1/2 cup sugar
  • 1/2 cup water

Make It

1. Combine sugar and water in a small saucepan. Heat over medium heat to a simmer, stirring once. Cook 2 minutes until sugar is completely dissolved. Remove from heat and cool to room temperature.

Nutrition Facts

Amount Per Serving: cal. (kcal): 50, Fat, total (g): , carb. (g): 13, Percent Daily Values are based on a 2,000 calorie diet.