To make the wild blueberry puree, add frozen blueberries and hot water to a blender. Blend on high until the berries are completely pureed. Set aside.
Combine organic cane sugar with water and stir vigorously until dissolved to make the simple syrup. Set aside 1⁄2 cup of the organic cane sugar.
In a large bowl or jug, add all ingredients together and mix until combined. Add more lime, sugar syrup or herbs to taste.
Pour ice pop mix into popsicle molds. If you don’t have the special lids/stick holders, freeze the filled molds for 1.5 hours until slightly set — then add the sticks. (If the pops are too frozen after 1.5 hours, leave them out until you can add the sticks.)