Refreshing Blueberry Lemon Popsicles | Recipe

Soak up the last of summer with these 3 ingredient popsicles!

For this recipe, you’ll need to make a batch of Lemon-Lime Simple Syrup. Allow it to cool before using in the popsicles.

I purchased my popsicle mold on a whim — and it turned out to be one of the best $3 I’ve ever spent. It’s an incredibly easy way to make dessert and have a fun treat ready in the freezer whenever you are.

If you aren’t a blueberry fan, I suggest making these popsicles with any other berry (fresh or frozen) such as raspberry, blackberry or strawberry. Get creative mixing berries to your taste!


  • One batch of Lemon-Lime Simple Syrup
  • Frozen Blueberries
  • Water


  1. Add blueberries to popsicle molds, filling to your preference. I like to pack in as many blueberries as I can!
  2. Using equal parts water and simple syrup, fill the popsicle molds. This will depend on the size of your molds. I’d start with 1/2 cup simple syrup mixed with 1/2 cup water. This will give you a better idea of how much your popsicle mold will hold without diluting all of your simple syrup.
  3. Once you’ve reached the fill line, add the popsicle sticks and allow to freeze for about four hours.
  4. Remove the popsicle mold from freezer and allow to sit at room temperature 5-10 minutes before unmolding. This makes the whole process much easier!


Lemon-Lime Simple Syrup | Recipe

Citrus season! Suddenly I found myself in possession of a plethora of ripe lemons and limes. I could not eat them raw.

What to do?

Make a jam? I do not have that kind of time.

Candied slices? Delicious, but again, too much time!

Alas – I found a solution: LEMON-LIME SIMPLE SYRUP.

Photo by Dominika Roseclay on

It’s all in the name. Simple Syrup is one part water to one part sugar. Boiled gently on the stove for a few minutes until it becomes (you guessed it) – syrup!

The deviation between standard Simple Syrup and this extremely versatile and certifiably delicious Lemon-Lime Simple Syrup is the addition of zest and juice from lemons and limes. All that goodness gets strained at the end, so you don’t even have to worry about seeds or the zest turning the syrup sour.

Use this Lemon-Lime Simple Syrup:

  • To make popsicles (Blueberry Lemon Popsicle recipe coming soon!)
  • In a batch of iced tea.
  • Poured over vanilla ice cream.
  • Splashed on a fruit salad.
  • Drizzled into a batch of salad dressing.


  • 1 cup of water.
  • 1 cup of granulated sugar.
  • 3 limes zested and juiced.
  • 3 lemons zested and juiced.


  1. Zest the limes and the lemons completely. Typically, there is more zest to be had on the lemon before reaching the pith than the lime. We don’t want any pith! I find it best for easy cleanup to zest the fruit directly into the small sauce pan you’ll be using to make the syrup.
  2. Juice the limes and the lemons, again directly into the sauce pan is fine. If you are concerned about seeds, use an electric juicer that separates them for you, or some cheese cloth.
  3. Place the sauce pan on the stove. Add water and sugar. Bring to a gentle boil using mostly medium heat.
  4. Let simmer for ten minutes, until all the sugar is dissolved.
  5. Strain using a fine mesh strainer. Store in a glass mason jar, or other heat safe jar. Keep in the refrigerator until ready to use!



Garlic, Lemon, Parsley, Tahini Salad Dressing | Recipe

This creamy, tart salad dressing is packed with flavor and nutrient-rich ingredients. Here we’ll take a closer look at three key ingredients in this recipe: parsley, lemon, and garlic.

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Parsley en Perpetua

Parsley is one of my favorite herbs because it is affordable, accessible, and an easy way to add freshness to any dish. This nutrient-rich herb is packed with Vitamins A, C and K. Parsley also contains minerals like magnesium and potassium, essential to a balanced diet.

This recipe utilizes a cup of parsley, which serves to balance out the heaviness of the tahini and rich olive oil.

When shopping for parsley, look for the flat leaf Italian parsley. This varietal provides much better flavor than the curly parsley, commonly used for garnish in restaurants.

To read more about parsley, click here.


Luscious Lemon

Lemon is a citrus fruit, and as a citrus, contains notable amounts of Vitamin C. Additionally, it is cleansing to your gut and supports digestion. In this recipe I use whole lemon, mostly skinned but including some peel.

Additionally, lemons contain a high amount of soluble fiber, which can have a detoxifying effect in cleansing out your system (if you know what I mean).

The peel and white part of the lemon (called the pith) contains the highest concentration of nutrients, therefore I make an effort to include it wherever possible! However, it can be quite bitter, so adjust the amount of pith used to your preference.


Gotta have that Garlic

We all love garlic right? Garlic breath not so much. However! Consuming garlic raw provides the highest concentration of nutritional benefits. Some have even claimed that it reduces blood pressure, lowers cholesterol and reduces the risk of heart disease. I’d say garlic breath is a small price to pay for all those benefits!

If you are still wary of consuming raw garlic at lunch time, never fear. You can easily swap roasted garlic for the raw garlic in the recipe.

For a full report on the benefits of raw garlic, click here.


What is tahini anyways?

Tahini is ground sesame seed paste. Tahini is one of the key ingredients in hummus. On it’s own, tahini can be quite bitter, which is why it makes for a dynamic ingredient to incorporate in sauces, dips, and in this instance, a salad dressing!

Some tahini is made with hulled sesame seeds, some aren’t; similarly, some are made with raw sesame seeds, and others with roasted. If this is your first tahini encounter, I’d recommend starting with the Organic Tahini from Trader Joe’s and venturing out from there.

Big batch does it best

This recipe yields approximately 20 ounces of salad dressing, or about 10 servings. That’s enough for two people to eat a salad five days in a row, which makes this an ideal meal prep salad dressing recipe!

With about 15 minutes of prep time, this Garlic Tahini Salad Dressing is easy to put together and can be made in a pinch. Drizzle over your favorite salad and enjoy!

Garlic Tahini Salad Dressing – V, GF, Raw

This creamy, tart salad dressing is packed with three key ingredients for maximum flavor and for improving your health.
Recipe yields enough for 10 servings (approximately 20 ounces). This will keep well in the refrigerator.
Prep Time 15 mins
Total Time 15 mins
Course dressing, lunch, Side Dish
Cuisine American, Mediterranean
Servings 10 servings


  • 1 cup fresh parsley packed, stems removed
  • 8 cloves fresh garlic peeled. (substitute roasted garlic if desired)
  • 3 tablespoons tahini
  • 2 tablespoons mustard dijon preferred
  • cup sunflower or avocado oil
  • cup extra virgin olive oil
  • cup cold water
  • cup white balsamic vinegar
  • 1 teaspoon salt (add more to taste)
  • teaspoon black pepper (add more to taste)
  • ½ whole lemon skinned, small in size. incorporate a small amount of peel if desired.
  • drizzle of agave syrup or honey if desired.


  • Stir tahini well.
    It's common for tahini to become separated in the jar, with the oil settling on top and solids on the bottom. Stir well before measuring.
  • Cut lemon in half. Remove seeds from the half you plan on using in the recipe.
    To skin the lemon, place the cut (flat) side of the lemon on a cutting board and gently cut the skin off, making sure you are cutting down and away from your fingers. Leave as much (or as little) skin on the lemon as you'd like.
  • Add all ingredients to a blender or large food processor. Blend until smooth.
    To make the dressing without a blender: Finely mince the garlic, parsley and lemon. Combine all ingredients into a large jar and shake well until combined.
  • Taste and adjust the seasoning.
    If you find it bitter, add a pinch of sugar or drizzle of honey.


  • If you prefer a thicker dressing, omit the water. You can always add more later to reach your desired consistency.
  • For a less pungent garlic flavor, roast the garlic before adding it to the blender.
Keyword dairy free recipe, no sugar recipe, raw recipe, salad dressing, sugar free recipe, sugar free salad dressing, tahini dressing, vegan recipe, vegan salad dressing

Tried this recipe? Tell us how you liked it in the comments below!