Place a medium metal mixing bowl into the refrigerator to chill.
Place the blackberries and maple syrup into a small saucepan. Heat over medium, and bring to a simmer. Cook about 4 minutes for fresh berries and 7 minutes for frozen berries, or until the berries release their juices, melting into one another. Cool 10 minutes. Puree in a blender 10 seconds.
Pour the pureed berries through a fine-mesh stainless steel strainer, nested over a bowl. Press the berries thoroughly to extract all liquid. Discard the seeds. Set the strained puree aside to cool completely.
Place the water, maple syrup and fresh mint into a small saucepan. Bring to a simmer, stirring briefly, and then turn off the heat and allow the mint to steep in the sweetened water for 15 minutes. Pour the infused syrup through a fine mesh sieve, pressing on the solids to extract all the liquid. Place the syrup in refrigerator to cool completely
Using a chilled metal bowl, whip the cream about 1 minute 45 seconds, or until soft peaks form. Still beating, slowly pour in the cooled mint syrup.
Alternate spooning the mixtures into popsicle molds (We use these stainless steel popsicle molds.) Attach popsicle sticks and popsicle mold bases. Freeze at least four hours, or until solid.
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