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.