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 amazon.com)
- 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, puree 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. Makes 10 pops.