Blackberry-Rose Ice Pops


9 tablespoons plus 1 teaspoon organic cane sugar

6 ½ cups blackberries (1 pound 11 ounces)

1 tablespoon fresh lemon juice

1 tablespoon rosewater (available at gourmet grocers and on

  1. 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, puree 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.  Makes 10 pops.

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