This cool treat takes some time at the stove, but the intense berry flavor is worth it. If you don’t have ice-pop molds, you can use small paper cups. Place filled cups on a plate, stretch tin foil across the tops, poke Popsicle sticks through the foil into the cups, and freeze for at least four hours.

Makes 6-8 pops

Ingredients:

• 2 cups (1 pint / ~290 g) fresh blueberries

• 1/2 cup (~100 g) granulated sugar

• 1 cup (240 ml) water

• 1 teaspoon (5 ml) lemon juice

Stir first 3 ingredients in a pan over medium-high heat until sugar dissolves. Bring to a boil, stirring occasionally, until berries have burst, about 5 minutes.

Mix in lemon juice. Cool to room temperature, then pour into molds and freeze.