Berry Ice Pops

These are so easy to make. A true summer treat. This recipe makes about 6, depending on the size of the mold.

You will need:

Some type of mold (paper cups, yogurt container, or reusable popsicle tray
1 c. fine sugar
1 c. water
4 c. fresh berries
1/4 c. fresh lemon juice, plus more if needed

For the simple sugar, put sugar in medium-sized sauce pan and add water. Place the pan over low heat and stir with a wooden spoon until sugar has dissolved. Turn up the heat, bring to a boil then let cool.

Puree in a blender fresh berries (strawberries, raspberries, blueberries or blackberries), lemon juice and simple syrup. Taste the mix. If it needs to be sharper, then add more lemon juice.

Skim any foam off the top and pour puree into mold. Place in freezer. When they just start to freeze, put in the sticks.

Note: Ice pops should be eaten within 1-2 days. They will begin to take on the taste of the freezer if left too long without being covered. The star mold pictured is a silicone cupcake pan from Crate and Barrel.