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Blackberry Mint Pops

 Blackberry Mint Pops
Classic pops get a nutrition makeover and go gourmet when blackberries and mint collide in the freezer.—Myrna Campbell, Philomath, Oregon
16 ServingsPrep: 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 Popsicle molds or paper cups (3 ounces each) and Popsicle 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. Insert stick into molds or cups and gently stir to
  • distribute mint; 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.

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Blackberry Mint Pops (continued)

Nutritional Facts: 1 pop equals 68 calories, trace fat (trace saturated fat), 0 cholesterol, 6 mg sodium, 17 g carbohydrate, 2 g fiber, 1 g protein. Diabetic Exchange: 1 starch.