Photograph by Leigh Beisch.

We were just in Montreal and had the most delicious blackberries every morning. They were plump, juicy and sweet, just as they should be in August. Since we’re trying to hold on to the last days of summer now that we’re back in NYC, we’re sharing this delicious Blackberry–Iced Tea Pop recipe from Charity Ferriera’s Perfect Pops. This refreshing ice pop combines fresh fruit and iced tea. You can even add 3 or 4 fresh mint leaves to the tea when brewing it. Use popsicle molds to create a decorative trim. Enjoy!

BLACKBERRY ICED TEA POPS

Ingredients:

In a blender, purée the blackberries until smooth. Pour through a fine-mesh strainer into a large bowl, pressing the pulp with a flexible spatula to extract as much juice as possible. Discard the solids. Whisk in the tea, sugar, and lemon juice until well combined.

Pour the mixture into ice pop molds and insert sticks. Freeze until firm, at least 6 hours or up to overnight.

To unmold the pops, run hot water over the outsides of the molds for a few seconds, then gently pull the sticks.

Makes 6 to 8 pops.