Blackberry, Rosemary, And Yogurt Ice Pops

• 2 rosemary sprigs
• 1/4 cup sugar, plus 2 tablespoons
• 1 cup blueberries
• 1 1/2 cups blackberries
• 1 cup Greek or European-style whole milk yogurt
• 2 tablespoons vanilla sugar (or sugar plus 1/8 teaspoon vanilla extract)

1. Combine the rosemary, sugar, and 1 cup water in a small saucepan. Bring to a boil, swirling the pan now and then to help dissolve the sugar. Simmer for 5 minutes, then let cool for 20 minutes.
2. Pile the berries into a medium saucepan and add a splash of water (2 tablespoons if you must measure!). Set over medium heat and crush the berries with a potato masher as the pan heats. You want the heat to help the berries juice, but you don't want to cook the berries.
3. Once the berries begin to weep juice and are mostly crushed, scoop the berry goop into a fine-mesh sieve set over a bowl. Press the berries with the back of a spoon until all you're left with is pulp; throw away this pulp. Add the rosemary syrup a tablespoon at a time to the berry puree, until it's sweetened to your liking. Fill 6 popsicle molds halfway with this berry puree. Freeze until slightly firmer than slush, about 3 hours.
4. Mix together the yogurt and vanilla sugar (or sugar and vanilla extract), sweetening it as much as you want. Fill up the top halves of the popsicle molds with this mixture. Press the popsicle sticks into the center. Freeze until very firm. To unmold, suspend the popsicle molds in a bowl of hot water, just until the popsicles are loosened.

rosemary sprigs, sugar, blueberries, blackberries, milk yogurt, vanilla sugar

Taken from food52.com/recipes/13791-blackberry-rosemary-and-yogurt-ice-pops (may not work)