- 2 Florida Grapefruit, juiced (1 cup)
- 2 cups fresh blueberries, washed
- 1 ½ cups coconut milk
- ¼ tsp. vanilla extract
- ½ cup turbinado sugar
- ½ cup water
In a small saucepan over medium high heat, combine sugar and water and boil for 5 minutes until sugar is fully dissolved. Set aside and allow to fully cool.
In a blender pulse blueberries with ¼ cup of coconut milk and 2 tbsp. of sugar syrup and vanilla until combined and set aside.
Slice Florida Grapefruit in half. Squeeze and strain juice. Stir in remaining syrup.
Equally fill molds in order; Florida Grapefruit juice, coconut milk and spoon in blueberries. Place lid on top of your mold and fill slots with wooden popsicle sticks. Freeze 3-4 hours or overnight. Run mold under warm water to help release popsicles. Serve and enjoy!
Tip: Start with juice, ¼ fill with coconut milk. Top with blueberries.