Blackberry Yogurt Popsicles

Place berries in a glass bowl and squeeze 1 tablespoon lemon juice over top. Save the peel. Add honey, stir to combine. Set aside.

Place lemon peel, water, and sugar in a saucepan. Cook and stir until it comes to a boil and sugar has dissolved. Continue simmering for 3-5 minutes more. Strain out peel and chill syrup. Either put in refrigerator or set over an ice bath. Mix yogurt and chilled syrup together.

Place the berry mixture and its juices in a blender and blend until desired texture. Leave chunky if desired. If you’re opposed to any seeds, use a fine mesh strainer to remove. Assemble popsicles by alternating pouring a little of the yogurt mixture, then a little of the berry mixture into each popsicle mold, repeating as desired until you reach 1/4-inch from the top as they will expand a bit. Use a skewer to lightly swirl the mixtures together.

For popsicle molds, snap on the lid and freeze until solid, about 5 hours. If using glasses, freeze until the popsicles are beginning to set (about 1 hour), then insert the sticks and freeze until solid, about 4 more hours.