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These oh so pretty, naturally hued blackberry lavender popsicles are the epitome of summer bliss. Lovely and sweet, I like to mix up a batch after a morning spent berry picking or browsing the farmer’s market.

Blackberry Lavender Popsicles

Coconut milk adds a nice creamy texture to the dairy-free pops; a touch of honey complements the bursting berries and fragrant lavender. Slightly sophisticated with a floral twist, there’s no lovelier treat on a warm afternoon than a bright berry pop.

Blackberry Lavender Popsicles

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Blackberry Lavender Popsicles

  • Yield: 8 popsicles

Ingredients

  • 3/4 cup sugar
  • 3/4 tsp dried culinary lavender
  • 2 1/2 cups fresh blackberries
  • 1 can (13.5 oz or 1 2/3 cups) full fat coconut milk
  • 1/8 tsp salt
  • 1 1/2 Tbsp honey

Instructions

  1. Combine sugar and lavender in a food processor and blend for 1 minute until lavender is finely chopped. Combine blackberries with 2 tablespoons lavender-sugar in a saucepan over medium heat. Cook, stirring frequently, until berries are broken down and slightly thickened. Remove from heat and let stand 10 minutes.
  2. Strain blackberry mixture through a fine mesh sieve into a large bowl, pressing firmly on berries to release juices. Whisk in coconut milk, salt, honey, and remaining lavender-sugar until smooth. Chill mixture for two hours in the refrigerator.
  3. Whisk chilled mixture well, then fill popsicle molds, leaving a 1/4-inch of space at the top of each mold. Freeze for 1 hour, then insert popsicle sticks and freeze overnight. To unmold, let popsicles stand at room temperature for 5 minutes. Carefully remove from molds and serve.

Notes

Popsicle molds: I use these.


Nutrition

  • Calories: 180
  • Carbohydrates: 28

Hi, I’m Laura and welcome to Tutti Dolci, a baking and desserts blog celebrating all things sweet. Featuring beautiful, approachable recipes for everyday and entertaining, I love to put my own twist on classic desserts and inspire a passion for baking.

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