I developed this recipe because I love floral water, and there's nothing better than a popsicle on a hot summer day. I took these to the beach in Barcelona and they were an instant hit. You can make any variation on these that you want including substituting out the blueberries for all blackberries if you prefer. Given that I ate my extra pint of blackberries, I didn’t have that option, although I do like the earthy taste the blueberries add. I used the set of six small popsicle molds from IKEA to make these popsicles since it is virtually impossible to find old fashioned American popsicle molds in Europe, or at least that will deliver to Spain. If you use the ones from home, you might want to double the recipe to ensure you have enough filling. —Melissa Leighty
heavy whipping cream
In This Recipe
Roast the berries at 350 degrees for 30 minutes. Allow to cool.
Meanwhile, make the simple syrup by heating the sugar and water in a pot over medium high, stirring until the melted sugar is fully incorporated and the liquid is clear. Remove from the heat and allow to cool.
Place the berries, simple syrup, and rosewater in a food processor and pulse until just blended, leaving some chunks of fruit for texture.
Stir in the heavy whipping cream with one or two turns of a spoon.
Transfer to popsicle molds, add sticks, and freeze for at least 4 hours or overnight. You can rinse the molds in warm water to help loosen the pops.