400 ml Apple-berry juice
30 g Sugar
3 sprigs Lemon verbena
2 tsp Honey
Nothing cools down a hot day like homemade ice lollipops, which can be made using purchased ice pop molds or simply frozen in sturdy paper cups. To keep sticks upright in the liquid, cover the cups with aluminum foil and poke the sticks through the top.
The combination of light, fragrant lemon verbena and blueberries makes for a memorable dessert everyone will love. I don’t often create recipes that include ingredients like lemon verbena. Lemon verbena is a great gardener’s herb. It’s an herb with tall, slender leaves and an addictive perfume of fresh zested lemon rinds. The leaves themselves aren’t sweet but are perfect for steeping; in water to make tea, or with sugar to make syrup.
In a small saucepan, combine the sugar and water. Add the lemon verbena sprigs. Bring to a boil over medium-high heat, stirring often, until the sugar has dissolved, 3 to 4 minutes. Let cool to room temperature. Using a slotted spoon or skimmer, remove the lemon verbena sprigs and discard. Stir the apple-berry juice into the sugar mixture.
Add apple-berry juice and stir well. Allow to cool and completely cold in the refrigerator. Fill in the molds and freeze.
Serve the lollipops with extra lemon verbena. To unmold the pops, run the molds under warm water for 15 to 30 seconds and serve immediately.