Blackberry, Rosemary, and Yogurt Ice Pops

By • August 4, 2011 • 25 Comments



Author Notes: Kids like to witness transformation, which is why they enjoy baking so much. Blobs of dough turn into round cookies. And batters rise to lofty cakes. So when I'm cooking with my kids, I try to focus on recipes that will completely change from start to finish.

But I was not about to turn on the oven last weekend; it was the freezer's turn in the spotlight. Mission: popsicles. First a layer of blackberry and blueberry puree, sweetened with rosemary syrup (leftover from piccantedolce's Boozy Watermelon Rosemary Lemonade). After a few hours in the freezer, we topped the fruit with a layer of yogurt sweetened with vanilla sugar. A few hours more and we had torpedo-shaped treats. And the three of us sat on the floor of the magical kitchen, eating our popsicles.
Amanda Hesser

Makes 6 popsicles

  • 2 rosemary sprigs
  • 1/4 cup plus 2 tablespoons sugar
  • 1 cup blueberries
  • 1 1/2 cup blackberries
  • 1 cup Greek or European-style whole milk yogurt
  • 2 to 3 tablespoons vanilla sugar (or sugar plus 1/8 teaspoon vanilla extract)
  1. Combine the rosemary, sugar, and 1 cup water in a small saucepan. Bring to a boil, swirling the pan now and then to help dissolve the sugar. Simmer for 5 minutes, then let cool for 20 minutes.
  2. Pile the berries into a medium saucepan and add a splash of water (2 tablespoons if you must measure!). Set over medium heat and crush the berries with a potato masher as the pan heats. You want the heat to help the berries juice, but you don't want to cook the berries.
  3. Once the berries begin to weep juice and are mostly crushed, scoop the berry goop into a fine-mesh sieve set over a bowl. Press the berries with the back of a spoon until all you're left with is pulp; throw away this pulp. Add the rosemary syrup a tablespoon at a time to the berry puree, until it's sweetened to your liking. Fill 6 popsicle molds halfway with this berry puree. Freeze until slightly firmer than slush, about 3 hours.
  4. Mix together the yogurt and vanilla sugar (or sugar and vanilla extract), sweetening it as much as you want. Fill up the top halves of the popsicle molds with this mixture. Press the popsicle sticks into the center. Freeze until very firm. To unmold, suspend the popsicle molds in a bowl of hot water, just until the popsicles are loosened.
Jump to Comments (25)

Tags: berries, frozen desserts, kids, Summer

Comments (25) Questions (2)

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3 months ago Miachel

Love this!

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about 1 year ago Annabelle

I didn't have rosemary, so I used linden blossoms instead which worked out beautifully.

Hiromibw

about 1 year ago Hiromi Motojima

Love the colors! I will replace sugar with raw honey and see how they turn out...

Tad_and_amanda_in_the_kitchen

about 1 year ago Amanda Hesser

Amanda is a co-founder of Food52.

Let us know!

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about 1 year ago Tashipluto

I made these with freshly picked mulberries and vanilla yogurt and stuck them in the freezer overnight. They disappeared by noon! Yum!

Tad_and_amanda_in_the_kitchen

about 1 year ago Amanda Hesser

Amanda is a co-founder of Food52.

Just as they should! I bet they were great with mulberries.

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about 1 year ago Happy in the kitchen

2 questions: is vanilla sugar something you buy or make? Are popsicle molds easy to find?

Stringio

about 1 year ago Jill Salomon Donaty

Can you make these with Vanilla Yogurt? I have a big container that we won't use by expiration date. They look great!

Tad_and_amanda_in_the_kitchen

about 1 year ago Amanda Hesser

Amanda is a co-founder of Food52.

Yes, just skip the vanilla sugar.

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over 1 year ago Jamey

I hate to buy popsicle molds when I'll seldom use them, could you just put the ingredients in a pan and freeze?

Tad_and_amanda_in_the_kitchen

over 1 year ago Amanda Hesser

Amanda is a co-founder of Food52.

You could yes -- another method would be to buy small paper cups and use them as popsicle molds.

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about 1 year ago snideproject

Or use an icecube tray! Wrap tightly with saran wrap, then poke wooden popsicle sticks thru the plastic into each one, they'll stay in place while freezing.

Tad_and_amanda_in_the_kitchen

about 1 year ago Amanda Hesser

Amanda is a co-founder of Food52.

Great idea!

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about 2 years ago nhayley

Can you make it with low or no fat Greek yogurt?

Tad_and_amanda_in_the_kitchen

about 2 years ago Amanda Hesser

Amanda is a co-founder of Food52.

I haven't tried this -- seems worth experimenting. Might give it a grainier texture though. Let me know what happens!

Tad_and_amanda_in_the_kitchen

almost 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Absolutely -- go for it!

Pa300043

almost 3 years ago cindy_perkins_marlow

You had me at the rosemary infused simple syrup...

Tad_and_amanda_in_the_kitchen

almost 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

:)

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about 3 years ago Dot1

No kids around - but I'm not gonna let that stop me from making these yummy looking, refreshing treats! Can't wait!!

Tad_and_amanda_in_the_kitchen

about 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Good! And I agree -- they're as much an adult treat as one for kids.

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about 3 years ago TXDjinn

QQ - Amanda, I'm violently allergic to Blueberries, can you substitute raspberries for them?

Tad_and_amanda_in_the_kitchen

about 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Yes, sure!

Gator_cake

about 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

What a fun project! These sound yummy and look gorgeous.

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about 3 years ago TiggyBee

I just made blueberry popsicles with my sweet little Nephews this last weekend!! Now, If i could only get my hands on that boozy watermelon lemonade, my life would be perfect!