Chamomile Blackberry Popsicles
Popsicles are one of the best treats on a hot summer day. These fruit and yogurt pops feature a chamomile-infused simple syrup, which add an irresistible floral aroma, along with the cooling and calming benefits of chamomile. Strawberries or blueberries can be used in place of blackberries. If using frozen berries, be sure to thaw them.
Servings: 6 3-oz popsicles
Equipment
- Popsicle Mold
Ingredients
- ⅓ c water
- ⅓ c sugar
- 1 tbsp dried chamomile
- 6 oz blackberries (about 1 ½ c) fresh or thawed if using frozen berries; see note above for more berry options
- squeeze of lemon
- 1½ tbsp honey
- 1¼ c plain full-fat Greek yogurt such as Fage
Instructions
- In a small saucepan combine water and sugar over high heat, bring to a boil and stir to dissolve sugar. Remove from heat and stir in chamomile; cover and steep for 10 minutes. Strain out chamomile; you should have ~½ c simple syrup. Refrigerate to cool.
- As chamomile simple syrup cools, combine blackberries, lemon, and honey in a blender. Pulse to blend to your desired consistency (I like to leave in a few chunks). Strain out seeds if desired.
- Assemble popsicles: Stir together yogurt and chamomile simple syrup. In each popsicle mold alternate layering yogurt and blackberry mixtures until full, leaving ¼ inch headspace at top of the molds (this leaves room for the mixture to expand as it freezes). Use a chopstick or skewer to swirl blackberries and yogurt together. Snap the lids on the molds and freeze until solid (3-4 hours).
- If using wooden popsicle sticks, put the filled molds in the freezer for 45 minutes, then add popsicle sticks (the pops will be starting to set at this point and sticks will hold in place as they continue to freeze).