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

  1. 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.
  2. Meanwhile, purée blackberries in a food processor. Transfer to a pitcher, then stir in simple syrup, lemon juice, and rosewater.
  3. Strain mixture through a sieve into a medium bowl, pressing pulp with a ladle. Transfer strained mixture back to pitcher.
  4. 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

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