I took a shortcut on this recipe. I think it made the difference between M eating them and her not. I didn't strain the blackberry puree to get rid of the seeds. I just left the seeds in the attempt to save time and effort. The seeds didn't bother the boys, my cousins, or I, but M found it unpalatable. I guess next time, the decision to strain the seeds will also depend on the time I want to spend making a popsicle recipe.
Other than that, this recipe is great--also using yogurt!!! which increases its benefits as a healthy summer snack. This recipe does have more sugar than the other popsicles, thanks to the simple syrup. The blackberries are also more tart than peaches, so they need more sugar. My cousin found these were a great follow-up to a 30 minute run in the 80+ degrees heat of Austin mornings.
This will make 10 popsicles.
from Bon Appetit
2/3 c water
2/3 c sugar
3 (6-oz) containers fresh blackberries (3 1/2 - 3 3/4 c)
1 c plain yogurt (we prefer nonfat to keep the popsicles healthier)
5 t honey
4 t lemon juice
Bring the water and sugar to a boil in a small saucepan over medium-high heat. Transfer to simple syrup to small bowl and chill for 1 hour.
Puree blackberries in a food processor until smooth. If you have the time and energy (I didn't), pour the puree through a strainer set over a medium bowl. Using a spatula, press the solids through the strainer. The seeds should be left in the strainer and discarded. Measure 2 c puree (the rest can be used for another purpose, like spooning over ice cream or pancakes or waffles or angel food cake) and combine with simple syrup, yogurt, honey, and lime juice. Stir to combine.
Place in popsicle makers. If using a Zoku, these will take 8 - 10 minutes (slightly longer than popsicles without yogurt in them). Otherwise, freeze the popsicles at least 8 hours or overnight.