Homemade Blackberry-Rose Ice Pops

6 1/2 cups blackberries
9 1/3 tablespoons organic cane sugar
1 tablespoon fresh lemon juice
1 teaspoon rosewater (available at gourmet grocers and Amazon.com)

Make Simple Syrup: In a small pot over medium-high heat, bring  sugar and an equal amount of water to a simmer. Stir until sugar dissolves. Set  aside until cool, about 10 minutes.

Meanwhile, purée blackberries in a food processor. Transfer to a  pitcher, then stir in simple syrup, lemon juice, and rosewater.

Strain mixture through a sieve into a medium bowl, pressing pulp with  a ladle. Transfer strained mixture back to pitcher.

Pour mixture into ice-pop molds (available at most grocery stores),  leaving a little room at the tops. Insert sticks and freeze until solid, about 5  hours. Unmold and serve.

serves 10

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