Blackberry-Rose Ice Pops
Now that summer is starting, it’s time for cold treats – icees, ice cream, popsicles, you name it!
This recipe for blackberry-rose ice pops turns a childhood treat into a sophisticated and seasonal summer delight.
Blackberry-Rose Ice Pops INGREDIENTS
9 tbsp. organic cane sugar
6 1/2 c. blackberries
1 tbsp. fresh lemon juice
1 tsp. rosewater (see Tip)
Blackberry-Rose Ice Pops DIRECTIONS
- Make Simple Syrup: In a small pot over medium-high heat, bring sugar and an equal amount of water to a simmer. Stir until sugar dissolves. Set aside until cool, about 10 minutes.
- Meanwhile, purée blackberries in a food processor. Transfer to a pitcher, then stir in simple syrup, lemon juice, and rosewater.
- Strain mixture through a sieve into a medium bowl, pressing pulp with a ladle. Transfer strained mixture back to pitcher.
- Pour mixture into ice-pop molds (available at most grocery stores), leaving a little room at the tops. Insert sticks and freeze until solid, about 5 hours. Unmold and serve.
Tip: Rosewater is available at gourmet grocers and on Amazon.com
Courtesy of countryliving.com