1/2cup+ 2 tablespoons sugar (I used organic blonde cane sugar)
10-12medium rose geranium leaves (about 2" long)
For the popsicles:
1 1/4cupsripe tayberries (or a combination of black and raspberries)
1 1/4cupsripe strawberries (I used Seascapes), hulled
rose geranium simple syrup, from above
1/2cup+ 2 tablespoons buttermilk
1/2cup+ 2 tablespoons whole milk Greek yogurt
Make the simple syrup:
In a small saucepan, combine the sugar, water, and rose geranium. Bring to a boil over medium heat, swirling the pot occasionally to dissolve the sugar, then remove from the heat, cover, and steep 10-20 minutes. Strain through a fine mesh sieve, squeezing the leaves to extract all the good stuff. Discard the leaves. You should have about 1/2 cup of syrup. Cover and chill for up to 1 week if not making immediately.
Make the popsicles:
Place the berries and 5 tablespoons of the simple syrup in the bowl of a food processor and pulse until the berries are smooth. Scrape into a measuring pitcher for easy pouring.
Combine the buttermilk and yogurt in a medium bowl and whisk smooth. Whisk in the remaining 3 tablespoons of simple syrup. Scrape into a measuring pitcher for easy pouring.
Fill 10 popsicle molds with about 1/3 of the berry puree, then gently pour in 1/3 of the buttermilk mixture. Pouring it slowly and aiming down the side of the molds will help get defined layers. Repeat until you've used up the mixtures and the molds are full. Freeze the pops according to the instructions on your popsicle maker. They will keep for at least a month in the freezer.
If you can't find tayberries, feel free to use a mixture of blackberries and raspberries in their place, or another variety such as mulberries, loganberries, or marrionberries. In place of rose geranium, make the simple syrup plain and stir in a teaspoon or two of rosewater into the berry puree and buttermilk mixture until you like the way it tastes.These keep well in the freezer for up to a month or two.Nutritional values are based on one of ten popsicles.