Very Berry Stripey Popsicles
In a blender, puree the blackberries with 1/3 cup of
the milk, 1 tablespoon powdered sugar and 1/4 teaspoon vanilla. Repeat
with the raspberries and then the strawberries. If using very seedy
berries like blackberries and raspberries, you may want to strain out
and discard the seeds after pureeing them with the milk.
Pour one of the fruit purees (I would suggest starting with either strawberries or raspberries and keeping the blackberries in the middle for color contrast) into the popsicle molds. Freeze for 1 hour, inserting a popsicle stick into each after 30 minutes; check back and straighten out the sticks as needed.. Pour the next fruit puree into the molds. Freeze for 1 hour. Pour the last fruit puree into the molds. Freeze for 3-4 hours, or until completely solid.
Yields 8 popsicles.
Recipe from Curly Girl Kitchen