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White Pine and Blueberry Ice Pops

Botanist Jill Weber had the idea of using pine needles to flavor ice pops, and it's not as strange as it sounds. The needles have an almost herbaceous flavor (hints of rosemary and juniper) that comes through as they're steeped in water.

  • prep: 20 mins
    total time: 6 hours 30 mins
  • yield: Makes 6

Ingredients

  • 2 cups water
  • 1 cup eastern white pine needles
  • 1/4 cup sugar
  • 1 cup blueberries or huckleberries
  • 2 teaspoons fresh lime juice

Cook's Note

Ice pops can be frozen for up to 1 week.

Directions

  1. Step 1

    Bring water and pine needles to a boil in a saucepan. Remove from heat. Let stand for 1 hour. Strain through a fine sieve; discard solids.

  2. Step 2

    Return pine water to saucepan over medium-high heat, and add sugar. Bring to a simmer, stirring until sugar dissolves. Add blueberries and lime juice. Return to a simmer, and cook for 1 minute. Let cool completely.

  3. Step 3

    Divide mixture evenly among six 3-ounce paper cups. Cover top of each with a baking cup. Secure with twine or a rubber band. Poke a hole into the center of each liner, and insert a 4-inch twig or a wooden craft stick. Freeze for at least 5 hours.

Source
Martha Stewart Living, August 2011

Reviews (1)

  • 5 Aug, 2012

    These sound intriguing, but what do you suggest as a substitute for those of us who don't have access to Eastern white pine trees/needles?