1 1/2 pints blackberries
1 cup simple syrup
1/4 cup fresh lemon juice
2 tablespoons fresh tarragon leaves
PREPARATION
Purée 1 1/2 pints blackberries, 1 cup simple syrup, 1/4 cup fresh lemon juice, and 2 tablespoons fresh tarragon leaves until smooth.
Strain through a fine-mesh sieve into a large measuring cup, divide among ice-pop molds, insert sticks, and freeze until solid, at least 6 hours.