Elderflower Power Pops


Cool it down with this icy sublime recipe from our book,  High Vibrational Beauty Western herbalists use elderflower as an anti-inflammatory and antiseptic to fight common colds, flu and even allergies. Mixologists everywhere use elderflower to impart its fragrant floral notes to cocktails and tonics. These elegant ice pops are just what the doctor (and bartender) ordered.


1/2 cup coconut sugar

1/2 cups filtered water

1/4 cup dried elderflower or 1/2 cup fresh

12 cup fresh lemon juice

1 tablespoon lemon zest

Place the sugar and 1/2 cup of the water in a small saucepan. Gently heat and whisk until the sugar has dissolved. Allow to cool. Meanwhile, put the remaining 3 cups of water, the elderflower, lemon juice and lemon zest into a large jar. Use only the blossoms as the stems, stalks, twigs and leaves are toxic. Add the sugar water. Refrigerate for 24 hours and then strain. Discard the zest and elderflower. Pour the infused liquid into ice pop molds and freeze for at least 6 hours.

Makes 6 to 8 pops

Note: Add 1/2 cup roughly chopped herbs, such as mint, lemon balm/verbena or sorrel, into the molds before freezing.

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