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1
Rinse the lemon, then peel it.
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2
(This recipe uses only the peel, so save the lemon for a different use.)
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3
Combine the water and sugar in a small saucepan.
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4
Cook over medium-high heat, stirring, until the mixture comes to a boil and the sugar has dissolved.
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5
Add the lemon peel, lower the heat, and simmer for 5 minutes.
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6
Let cool to room temperature.
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7
Strain the syrup through a fine-mesh sieve, then refrigerate until chilled.
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8
Put the yogurt and honey in a blender, add the chilled syrup, and blend to combine.
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9
Pour a bit of the yogurt mixture into each of the molds, to a height of about 3/4 inch.
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10
Freeze until the mixture begins to set, about 40 minutes.
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11
If the blackberries are big, cut them in half.
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12
Divide the blackberries among the molds, then pour in the remaining yogurt mixture, dividing it evenly among the molds.
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13
If using conventional molds, snap on the lid and freeze until solid, 3 to 4 hours.
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14
If using glasses or other unconventional molds, freeze until the pops are beginning to set (45 minutes to 1 hour), then insert the sticks and freeze until solid, 3 to 4 hours.
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15
If using an instant ice pop maker, gently fold the blackberries into the yogurt prior to filling the molds and follow the manufacturers instructions.
