Blackberry, Rosemary, and Yogurt Popsicles
Eat them before they melt away!
Make the rosemary syrup. Add water and the rosemary sprigs to a small saucepan.
Add the sugar.
Bring the mixture to a boil and simmer for 5 minutes to extract the rosemary aroma from the sprigs. (Or be more patient and bring to a boil, turn off the heat, and let steep for an hour.)
Don't you love summer?
I use a potato masher to crush and juice the berries.
They should end up looking like this.
Pour the crushed berries into a fine-mesh sieve set over a bowl.
Press every last drop of juice through the sieve.
Sweeten the berry puree with the rosemary syrup.
Fill the molds halfway.
Freeze the first layer -- don't let it get completely hard, just a little firmer than slush so the yogurt layer doesn't mix with the berry layer.
All the makings of the yogurt layer: European style yogurt and vanilla sugar. If you don't have vanilla sugar, don't fret. Just add sugar and a few drops of vanilla extract, until it tastes...
Pour in the sweetened yogurt.
Press the popsickle sticks into the very center of the yogurt.
This is how you get them out of the darn molds: soak the mold in hot water for a minute, then give the popsicle stick a gentle pull. No yanking!
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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
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)
- 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.
- 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.
- 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.
- 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.
- This recipe is a Community Pick!
Tags: berries, frozen desserts, kids, Summer
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20 days 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?
20 days ago amanda
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.
10 months ago nhayley
Can you make it with low or no fat Greek yogurt?
10 months ago amanda
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!
almost 2 years ago duttoninteriors@aol.com
could you swirl the mixtures instead of layering them?
almost 2 years ago amanda
Amanda is a co-founder of Food52.
Absolutely -- go for it!
almost 2 years ago cindy_perkins_marlow
You had me at the rosemary infused simple syrup...
almost 2 years ago amanda
Amanda is a co-founder of Food52.
:)
almost 2 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!!
almost 2 years ago amanda
Amanda is a co-founder of Food52.
Good! And I agree -- they're as much an adult treat as one for kids.
almost 2 years ago TXDjinn
QQ - Amanda, I'm violently allergic to Blueberries, can you substitute raspberries for them?
almost 2 years ago amanda
Amanda is a co-founder of Food52.
Yes, sure!
almost 2 years ago hardlikearmour
hardlikearmour is a trusted home cook.
What a fun project! These sound yummy and look gorgeous.
almost 2 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!