Roasted Blackberry Rose Creamsicles

• 2 pints blackberries
• 1 pint blueberries
• 1/2 cup sugar
• 1/2 cup water
• 2 teaspoons rose water
• 1/4 cup heavy whipping cream

1. Roast the berries at 350 degrees for 30 minutes. Allow to cool.
2. Meanwhile, make the simple syrup by heating the sugar and water in a pot over medium high, stirring until the melted sugar is fully incorporated and the liquid is clear. Remove from the heat and allow to cool.
3. Place the berries, simple syrup, and rosewater in a food processor and pulse until just blended, leaving some chunks of fruit for texture.
4. Stir in the heavy whipping cream with one or two turns of a spoon.
5. Transfer to popsicle molds, add sticks, and freeze for at least 4 hours or overnight. You can rinse the molds in warm water to help loosen the pops.

blackberries, blueberries, sugar, water, water, heavy whipping cream

Taken from food52.com/recipes/31409-roasted-blackberry-rose-creamsicles (may not work)