Ingredients

• 2 1/2 cups frozen unsweetened blackberries (about 10 ounces), thawed, juices reserved
• 6 tablespoons sugar
• 1 1/2 cups half and half
• 1/2 teaspoon fresh lemon juice
• Blackberry-Mint Syrup

Instructions

1. Puree blackberries with juices in processor until smooth. Pour into strainer set over bowl, pressing on solids to extract as much puree as possible (about 1 1/8 to 1 1/4 cups puree). Discard solids. Transfer 1 cup berry puree to 4-cup measuring cup (reserve remaining berry puree for Blackberry-Mint Syrup). Add sugar to measuring cup and whisk until dissolved. Whisk in half and half and lemon juice.
2. If not using ice cream maker, pour sherbet into six 1/3-cup frozen pop molds,* dividing equally. Insert pop-mold handle into each. Freeze overnight. If using ice cream maker, process sherbet according to manufacturer’s instructions. Divide mixture equally among six 1/3-cup frozen pop molds. Insert pop-mold handle into each. Freeze overnight. (Can be made 1 week ahead. Keep frozen.)
3. Divide Blackberry-Mint Syrup among 6 dessert glasses. Remove cream pops from molds. Place 1 pop in each glass.
4. *Frozen pop molds are available at many cookware stores.