Frozen Blackberry-Cream Pops

1. 1

   Puree blackberries with juices in processor until smooth.

2. 2

   Pour into strainer set over bowl, pressing on solids to extract as much puree as possible (about 1 1/8 to 1 1/4 cups puree).

3. 3

   Discard solids.

4. 4

   Transfer 1 cup berry puree to 4-cup measuring cup (reserve remaining berry puree for Blackberry-Mint Syrup).

5. 5

   Add sugar to measuring cup and whisk until dissolved.

6. 6

   Whisk in half and half and lemon juice.

7. 7

   If not using ice cream maker, pour sherbet into six 1/3-cup frozen pop molds,* dividing equally.

8. 8

   Insert pop-mold handle into each.

9. 9

   Freeze overnight.

10. 10

    If using ice cream maker, process sherbet according to manufacturers instructions.

11. 11

    Divide mixture equally among six 1/3-cup frozen pop molds.

12. 12

    Insert pop-mold handle into each.

13. 13

    Freeze overnight.

14. 14

    (Can be made 1 week ahead.

15. 15

    Keep frozen.)

16. 16

    Divide Blackberry-Mint Syrup among 6 dessert glasses.

17. 17

    Remove cream pops from molds.

18. 18

    Place 1 pop in each glass.

19. 19

    *Frozen pop molds are available at many cookware stores.

* Per serving · 4 servings · Values may vary.

No additional tips available.