Easy Vegan Blueberry Yogurt Popsicles Recipe With Gin
Servings: 10 popsicles
Calories: 102.1kcal
Ingredients
For the Lavender Simple Syrup
- 1 cup water
- 1 cup organic cane sugar
- 1 tablespoon culinary dried lavender buds
For the Blueberry Mixture
- 2 cups blueberries
- 2 tablespoons maple syrup
- 1 teaspoon lemon juice, fresh
For the Blueberry Yogurt Popsicles
- 2 oz gin, divided
- 7 oz vanilla unsweetened almond milk vanilla Greek-style yogurt or a yogurt of your choice that you like - if it is sweetened, you will need to add less lavender simple syrup.
- ¾ cup full-fat canned coconut milk
- 6 tablespoons lavender simple syrup, divided see above
Instructions
To make the Lavender Simple Syrup
- In a small saucepan, combine water, sugar, and dried lavender buds.
- Heat on medium and occasionally stir until the sugar dissolves.
- Remove from the heat and let sit for 30 minutes. Let cool, strain the mixture, and refrigerate for up to 2 weeks.
Make the Blueberry Mixture
- Place the blueberries & maple syrup in a medium saucepan on medium heat. Simmer for approximately 10 minutes, stirring occasionally until the blueberries release their juices. Gently mash the blueberries, set aside to cool, and mix in lemon juice and 1 oz gin.
Make the Blueberry Yogurt Popsicles
- Combine yogurt, coconut milk, lavender simple syrup, 1 oz gin, and lemon juice in a medium bowl.
- Spoon the yogurt mixture into the popsicle molds, then the blueberries, and finish with the yogurt mixture as the top layer.
- Freeze for 2 hours, then put the popsicle sticks in. Freeze for another 4 hours or overnight.
- Run the popsicle molds under warm water for approximately 30 to 60 seconds. Twist gently until the popsicle comes out.
Notes
- If you want boozier popsicles, add another ounce or two of gin.
- Be careful not to overfill the popsicle molds. Be sure to snap together the popsicle molds to their holder; otherwise, they will fall out.
- To get the marble effect: after pouring the yogurt and blueberry mixtures into the popsicle molds, dip a butter knife or wooden stick in each mold and gently move it back and forth before you pop them in the freezer.
