GIN POPS

— 1/2 cup Indigo Gin
— 1.5 oz. Greek Yogurt
— 1.5 oz. Coconut Milk
— 0.25 tsp Lavender Extract
— 1/3 cup Lavender Syrup
— 2/3 cup Blueberry Juice
— 1/2 cup Frozen Blueberries

Whisk all ingredients but blueberries in a small bowl. Add mixture to a blender, along with frozen blueberries. Pulse or blend on low for 5 seconds – just enough to mix it all together and break up the blueberries. Pour mixture in a silicone popsicle mold and freeze for 6-8 hours.