Blackberry, Rosemary, and Yogurt Popsicles

August 5, 2011

Blackberry, Rosemary, and Yogurt Popsicles
Photo by James Ransom

- Amanda

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.

Blackberry, Rosemary, and Yogurt Popsicles

Makes 6 popsicles

2 rosemary sprigs
1/4 cup plus 2 tablespoons sugar
1 cup blueberries 
1 1/2 cups blackberries 
1 cup Greek or European style whole milk yogurt 
2 to 3 tablespoons vanilla sugar (or sugar plus 1/8 teaspoon vanilla extract)

See the full recipe (and save and print it) here.

Like this post? See Amanda's post from last week: Fried Green Tomatoes with Panko and Parmesan.

3 Comments Add a Comment
  • Missing_avatar

    walevitt says: Love the idea of using two different colors! Can't wait to try these out!

    over 2 years ago Reply to this »
  • Lisa_d

    This Little Piggy says: These look very pretty and delicious. Love the addition of rosemary.

    over 2 years ago Reply to this »
  • Ss0330090998

    Amanda is a co-founder of Food52.

    amanda says: Thanks -- blackberries and blueberries play well with herbs. Next time I might use basil or thyme.

    over 2 years ago

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