Fresh Wild Blueberry Lemon Verbena Popsicles Dairy-Free No Sugar Recipe for Easy Healthy Summer Treats
These popsicles combine the bright, lemony aroma of lemon verbena with the natural sweetness of wild blueberries for a refreshing, dairy-free, and sugar-free summer treat.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 15 minutes
- Yield: 6 popsicles 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 cups (300g) wild blueberries (fresh or frozen)
- 8–10 fresh lemon verbena leaves (or 1 tablespoon dried)
- 1 cup (240ml) filtered water
- 2 tablespoons fresh lemon juice (about 1 medium lemon)
- 1–2 tablespoons maple syrup or agave nectar (optional)
- Pinch of sea salt
Instructions
- In a small saucepan, bring 1 cup (240ml) of filtered water to a gentle boil. Remove from heat and add the fresh lemon verbena leaves. Cover and let steep for 10 minutes to extract the delicate lemony aroma.
- While the verbena is steeping, rinse fresh wild blueberries (if using frozen, thaw slightly). Set aside 2 cups (300g).
- After steeping, strain the lemon verbena leaves out and let the infused water cool to room temperature.
- Pour the cooled lemon verbena infusion into a blender along with the wild blueberries, 2 tablespoons fresh lemon juice, a pinch of sea salt, and if desired, 1-2 tablespoons maple syrup or agave nectar.
- Puree the mixture on high speed for about 1 minute until smooth. If you want a seedless texture, strain the puree through a fine mesh sieve at this point.
- Pour the blueberry-lemon verbena mixture evenly into your popsicle molds, leaving a small gap at the top to allow for expansion when freezing.
- Place the popsicle sticks in the molds and freeze for at least 4-6 hours, preferably overnight, until fully solid.
- To release the popsicles, briefly run warm water over the outside of the molds and gently pull the sticks free. Enjoy immediately or store in an airtight container in the freezer.
Notes
Adjust maple syrup amount to taste before freezing for sweetness. Steep lemon verbena for exactly 10 minutes off the boil to avoid bitterness. For creamier texture, add 1/4 cup full-fat coconut milk before blending. Freeze overnight for best texture. Use silicone molds for easier unmolding or paper cups with foil and sticks as an alternative.
Nutrition
- Serving Size: 1 popsicle
- Calories: 5070
- Sugar: 10
- Sodium: 15
- Fat: 0.2
- Carbohydrates: 14
- Fiber: 2
- Protein: 0.5
Keywords: wild blueberry popsicles, lemon verbena, dairy-free popsicles, sugar-free popsicles, healthy summer treats, frozen fruit pops, vegan dessert