Blackberry Lavender Ice Pops Recipes

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FRESH BLACKBERRIES AND CREAM ICE POPS



Fresh Blackberries and Cream Ice Pops image

Yummy pops made from fresh blackberries and frozen yogurt or ice cream... so refreshing and delicious, and good for you! An easy, tasty summer snack!

Provided by platypusofdeath

Categories     Desserts     Frozen Dessert Recipes     Popsicle Recipes

Time 3h30m

Yield 6

Number Of Ingredients 4

8 ounces fresh blackberries
2 cups vanilla frozen yogurt, softened
2 tablespoons white sugar
1 6-piece ice pop mold

Steps:

  • Place the blackberries into a blender or food processor. Cover and puree until the mixture is smooth. Pour the blackberry puree through a fine sieve placed over a large bowl to strain out the seeds.
  • Add the softened frozen yogurt and sugar to the strained blackberry puree and mix well. Pour into ice pop molds, and freeze.

Nutrition Facts : Calories 125.7 calories, Carbohydrate 27.1 g, Cholesterol 2 mg, Fat 0.2 g, Fiber 1.9 g, Protein 4.5 g, Sodium 30.4 mg, Sugar 17.2 g

BLACKBERRY LAVENDER ICE POPS



Blackberry Lavender Ice Pops image

Since most people don't have a commercial Hawaiian shaved ice machine, this recipe has been adapted to make ice pops. Use molds or ice cube trays with standard wooden ice pop sticks, plastic spoons, swizzle sticks, or even chopsticks.

Number Of Ingredients 5

2 heaping cups blackberries
1 cup sugar
1 1/2 cups water
2 tablespoons fresh or dried culinary lavender buds
6 tablespoons freshly squeezed lemon juice

Steps:

  • Combine the blackberries, sugar, water, and lavender in a saucepan over medium-high heat. Bring the ingredients to a boil, reduce the heat, and simmer for 8 minutes.
  • Mash the ingredients with a potato masher to extract as much juice as possible from the berries.
  • Let the mixture cool in the refrigerator for about 30 minutes. Remove from the refrigerator and add the lemon juice.
  • Using a fine-mesh strainer, strain the mixture into a large liquid measuring cup (or something similar with a pour spout). Discard the solids. Evenly divide the liquid among whatever pop molds you are using. Cover the molds with foil and poke sticks through the foil to secure them in place. Freeze for at least 4 hours before serving.

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