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Recipe Summary test

prep:
30 mins
cook:
15 mins
total:
45 mins
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a saucepan, bring the blackberries, 1/3 cup sugar, 1 1/2 teaspoons lemon juice and 1/4 cup water to a boil; let cool slightly. Transfer to a blender and puree. Strain through a fine-mesh strainer set over a bowl; discard the seeds. Refrigerate until cold. Divide the mixture among the molds and freeze until partially frozen, about 1 hour.

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  • Meanwhile, in another saucepan, bring the raspberries, the remaining 1/3 cup sugar and 1 1/2 tsp. lemon juice, and 1/4 cup water to a boil over medium-high heat; let cool slightly. Transfer to a blender and puree. Strain through a fine-mesh strainer set over a bowl; discard the seeds. Refrigerate until cold.

  • Divide the raspberry mixture among the molds. Insert the sticks, piercing the blackberry layer, and freeze until solid, about 4 hours. Run warm water over the molds to remove the pops.

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