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Blackberries, sage combine to create special frozen pops

By Ellie Krieger, Special to The Washington Post
Published: July 26, 2016, 6:10am

These frozen fruit pops are an upgrade of the ones my mom would make for me when I was young.

This recipe uses fresh pureed fruit rather than juice. That makes the pops more intensely flavorful, with the full, deep essence of blackberry in every frosty bite, and more nutrient-rich. Although the puree is strained of seeds, which removes some of the fruit’s fiber, the bulk of its health benefits are retained. Using whole fruit also allows you to take advantage of the wealth of fresh berries in the market this time of year.

These pops get another layer of flavor from fresh sage. The herb is steeped in hot water and muddled to release its fragrant flavor. Then the infused liquid is added to the blackberry puree along with lemon and honey, and the mixture is poured into molds and frozen.

Blackberry Sage Pops

6 pops

If your sage leaves come from the garden, be sure to rinse them thoroughly. You’ll need 6 popsicle molds or sticks and small, freezable cups.

⅓ cup packed fresh sage leaves

¾ cup boiling water

¼ cup honey

3½ cups (12 ounces) fresh or frozen blackberries

2 tablespoons fresh lemon juice (from 1 lemon)

Place sage leaves in a mug and pour the boiling water over them. Use a wooden spoon to slightly mash the leaves, then let steep for 3 minutes. Discard the leaves; stir in the honey until it has dissolved.

Combine blackberries, honey-sage water and lemon juice in a blender; puree until smooth. Strain, stirring and pressing with a spatula to extract as much liquid as possible. You should wind up with about 2 cups of strained puree. Discard the solids.

Divide the puree among 6 pop molds. Place in the freezer for at least 5 hours.

Per pop: 70 calories, 0 g protein, 17 g carbohydrates, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 0 mg sodium, 3 g dietary fiber, 14 g sugar

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