Blackberry Mint Pops Recipe
Blackberry Mint Pops Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Classic pops get a nutrition makeover and go gourmet when blackberries and mint collide in the freezer.—Myrna Campbell, Philomath, Oregon
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. + freezing
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. + freezing

Ingredients

  • 2 cups water
  • 1 cup packed brown sugar
  • 2 cups strained blackberry puree (from 4 cups fresh blackberries)
  • 1/4 cup minced fresh mint
  • 16 freezer pop molds or 16 paper cups (3 ounces each) and wooden pop sticks

Directions

In a small saucepan, bring water and brown sugar to a boil. Cook and stir until sugar is dissolved. Stir in blackberry puree and mint.
Fill molds or cups with 1/4 cup fruit mixture. Freeze for 1 hour or until slushy. Gently stir to distribute mint. Top molds with holders. If using cups, top with foil and insert sticks through foil. Freeze until firm. Yield: 16 pops.
Rosemary Lemonade Pops: Substitute 3/4 cup lemon juice and 1 teaspoon minced fresh rosemary for blackberry puree and mint. Proceed as directed. Yield: 12 pops. Peach Thyme Pops: Substitute 2 cups peach puree and 1 teaspoon minced fresh thyme for blackberry puree and mint. Proceed as directed. Yield: 16 pops. Strawberry Cilantro Pops: Substitute 2 cups strawberry puree and 3 tablespoons minced fresh cilantro for blackberry puree and mint. Stir in 2 tablespoons lime juice. Proceed as directed. Yield: 16 pops.
Originally published as Blackberry Mint Pops in Taste of Home June/July 2011, p52

Nutritional Facts

1 pop: 68 calories, 0 fat (0 saturated fat), 0 cholesterol, 6mg sodium, 17g carbohydrate (15g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1 starch.

  • 2 cups water
  • 1 cup packed brown sugar
  • 2 cups strained blackberry puree (from 4 cups fresh blackberries)
  • 1/4 cup minced fresh mint
  • 16 freezer pop molds or 16 paper cups (3 ounces each) and wooden pop sticks
  1. In a small saucepan, bring water and brown sugar to a boil. Cook and stir until sugar is dissolved. Stir in blackberry puree and mint.
  2. Fill molds or cups with 1/4 cup fruit mixture. Freeze for 1 hour or until slushy. Gently stir to distribute mint. Top molds with holders. If using cups, top with foil and insert sticks through foil. Freeze until firm. Yield: 16 pops.
Rosemary Lemonade Pops: Substitute 3/4 cup lemon juice and 1 teaspoon minced fresh rosemary for blackberry puree and mint. Proceed as directed. Yield: 12 pops. Peach Thyme Pops: Substitute 2 cups peach puree and 1 teaspoon minced fresh thyme for blackberry puree and mint. Proceed as directed. Yield: 16 pops. Strawberry Cilantro Pops: Substitute 2 cups strawberry puree and 3 tablespoons minced fresh cilantro for blackberry puree and mint. Stir in 2 tablespoons lime juice. Proceed as directed. Yield: 16 pops.
Originally published as Blackberry Mint Pops in Taste of Home June/July 2011, p52

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