• 2 Ratings

Pomegranate Blueberry Pops



  • 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.

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

To unmold:

  • 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.

Nutrition Facts (Pomegranate Blueberry Pops)

50 calories; 0 g total fat; 13 g carbohydrates;

Quick Sugar Syrup



  • 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.



2 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1