Blueberry Almond Icy Pops 2017-09-13T08:53:12+00:00




• 20 ounces blueberries, rinsed and picked over

• 1/2 cup simple syrup

• 3 tablespoons Nardini Mandorla or other almond liqueur

• 1 tablespoon freshly squeezed lemon juice

• 1/4 cup additional blueberries to the total amount if you are going to strain the puree


Pass blueberries through medium disk of food mill.

Continue using the mill until all the blueberries and their skins have been processed to yield between 2 and 2 1/4 cups puree.

Transfer mixture to a 4 cup measure with a spout.

Add simple syrup, Mandorla and lemon juice. Stir gently to combine.

Taste, adjusting flavoring as needed. Pour into molds.

Insert sticks, and freeze 8 hours or overnight.

Please note that this recipe contains alcohol and is not intended for consumption by children.