Blackberry Sage Pops

Makes 6 pops.

Note: If your sage leaves come from the garden, be sure to rinse them thoroughly so they’re free of grit. You’ll need 6 frozen-pop molds or sticks and small, freezable cups. This recipe must be prepared in advance. From Ellie Krieger.

• 1/3 c. packed fresh sage leaves

• 3/4 c. boiling water

• 1/4 c. honey

• 3 1/2 c. (12 oz.) fresh or frozen blackberries

• 2 tbsp. fresh lemon juice (from 1 lemon)


Place the sage leaves in a small bowl or mug and pour the boiling water over them. Use a wooden spoon to muddle (mash) the leaves slightly, then let steep for 3 minutes. Discard the leaves; stir in the honey until it has dissolved.

Combine the blackberries, the honey-sage water and the lemon juice in a blender; purée until smooth. Strain through a fine-mesh strainer, stirring and pressing with a spatula to extract as much liquid as possible. You should wind up with about 2 cups of strained purée. Discard the solids.

Divide the blackberry purée among 6 pop molds. Insert a wooden stick into each and place in the freezer for at least 5 hours.

Nutrition information per serving:

Calories 70 Fat 0 g Sodium 0 mg

Carbohydrates 17 g Saturated fat 0 g Total sugars 14 mg

Protein 0 g Cholesterol 0 mg Dietary fiber 3 g