Summer is here! Enjoy yourself (and a little something sweet too!)
1 1/2 cups of frozen wild blueberries
1 teaspoon lemon juice
1 1/2 tablespoons honey
3/4 cup lemon juice
1 1/2 cups water
3 tablespoons honey
1 pomegranate, arils removed
1. Heat the blueberries, 1 teaspoon lemon juice, and 1 1/2 tablespoons honey in a small saucepan over medium-high heat until it bubbles, thickens, and gets jammy. Purée if you prefer a smoother texture, or leave a bit chunky, if desired. Divide the blueberry sauce between 8 ice pop molds. Freeze for at least 1 to 3 hours.
2. Meanwhile, dissolve 3/4 cup lemon juice, 1 1/2 cups water, and 3 tablespoons honey in a small saucepan over medium-high heat. Let the mixture cool.
3. When the blueberry layer is firm frozen, pour the lemonade over the blueberry layer. Add 2 teaspoons of pomegranate seeds into each mold. Place a wooden stick in each mold, and freeze everything overnight before enjoying.