Recipe: Blueberry Citrus Tarragon popsicle

Chef Winnona from District American Kitchen and Wine Bar at the Sheraton in downtown Phoenix shares her Blueberry Citrus Tarragon popsicle recipe. 

Yields approximately 16 Popsicle's (depending on size)
2 pints fresh or frozen blueberries
2 cups of water
1 cup sugar
2 cups freshly squeezed orange juice
2 cups freshly squeezed grapefruit juice
1 cup freshly squeezed lemon juice
½ cup of fresh tarragon leaves

Combine the blueberries, water and sugar in a pot.  Bring the blueberries to a simmer and cook for 5-10 minutes.  Remove the pot from the heat and add in the fresh tarragon, cover the pot and let the tarragon steep.  Steep the tarragon until your desired amount of flavor is reached, approximately 10-15 minutes or longer if you perfer a stronger herb flavor.  Strain the blueberry tarragon syrup into a bowl and combine with the remaining citrus juices.  Adjust the flavor if needed with more citrus to your preference.  Freeze the juice in Popsicle molds, ice cube trays or plastic Popsicle sleeves.  Freeze until ready to eat!

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