Marionberry (Blackberry) Mojito Ice Pops

by on May 6, 2012

“Hey Boo! Boo! Check it out!”

Diane makes her way down the isle as I proudly hold up my find. A frozen bag of berries.

But not just any berry. Marionberries.

Here in the land of amazing farmers markets and with a garden teeming with fruit trees, herbs, and other delicious things, it isn’t too often that a frozen bag of anything gets us excited. But marionberries are special and are something which is nearly impossible to find in Southern California.

Sierra helping pick mint for the mojito pops. Well, kinda helping. 

They belong to the Pacific Northwest. Land of oysters, mussels, craft beer, and incredible berries. Drive through the west side of Oregon and Washington and you’ll find brambles of blackberries inundating the land. Many view them as a weed. An incredibly delicious weed, but a pain in the ass nonetheless.

You’ll even find them growing over the fence at the highway rest stops. Just make sure you pick the ones that are higher than dog leg lift height.

Amongst the masses of blackberry varieties, marionberries reign king. Described as the cabernet of blackberries, they have a deep rich flavor. All the normal blackberry traits, a touch of tart balanced by their berry sweetness, but in the same way Cabernets have a deep complexity to the taste, so do marionberries.

Now that I had found them, what to do with these little gems?

I’ve been slightly ice pop fixated since making the Bi Rite Creamery Blood Orange pops, and since I have been wanting to come up with an adult popsicle, (with alcohol, gutter minded people!) it didn’t take long to figure out what I wanted to make with the marionberries. Especially with the mint going to town in the garden. Marionberry Mojito Ice Pops.

I figured I would make a batch or two with the berries, then move on to something else. Maybe a marionberry crumb or crisp, but after the first test batch I knew this whole bag was spoken for. The ice pops were really, really, really good.

The last two weeks we’ve shared them at our food photography workshops, leaving everyone happily purple tongued. And everyone managed to eat them without staining their white shirts.

-Todd

P.S. A huge thanks to everyone who attended our recent food photography workshops at our studio over the past couple weeks. Such great people. It was an immense pleasure to share the weekend and our knowledge with wonderful people like you. And to share our ice pops with you! ;)

Blackberry Mojito Ice Pop Recipe

Yield: Ten 2.5 ounce Pops

Total Time: 4 hours 30 Minutes

If you can find marionberries, the pops will be extraordinary, but even with regular blackberries they are incredibly good. These are adult pops. We've yet to adjust the recipe to make a zero proof ice pop, but if you want to go that route, we would start by replacing the rum with water, then increasing the lime juice or simple syrup if necessary.

Ingredients:

  • 12 ounces (340 g or about 1 1/2 cups) Blackberries, fresh or frozen and thawed
  • 1/2 cup (120ml) fresh Lime Juice
  • 1/2 cup (120ml) Rum
  • 1/2 cup (120ml) Water
  • 3/4 cup (180ml) 2:1 Simple Syrup (2 parts sugar:1 part water)
  • Several hearty dashes of Bitters of your choice (we usually use orange bitters)
  • 20-25 Lrg Mint Leaves

Directions:

  1. If using wooden ice pop sticks, soak sticks for an hour in warm water before making pops (helps keep them from floating up when inserted into molds.)
  2. If using frozen berries, place them in a blender, food processor, or in a bowl using an immersion blender. Allow to sit at room temperature until thawed.
  3. Combine all of the rest of the ingredients with the thawed blackberries. Pulse until the mint is fairly well chopped up.
  4. Taste for sweetness and add more simple syrup if necessary (it should be a touch too sweet as it will lose sweetness after freezing.)
  5. Pour ice pop base into molds and insert sticks. Freeze for about 4 hours or until completely solid.
  6. Unmold before serving (run warm water around mold if necessary to help it release.)

If you are the seed free - no-pulp type of person, strain the mix through a fine mesh sieve before pouring into molds.

Recipe Source: WhiteOnRiceCouple.com.

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{ 42 comments… read them below or add one }

1 sally cameron May 6, 2012 at 10:15 pm

Todd and Diane – what a privilege to attend your recent workshop. We learned so much, left totally refreshed and inspired…and these blackberry pops were insanely delicious! We will be making them and thinking of you. They are addictive! Thanks not only for the inspiration, but for the love, friendship and for feeding us so well! Better order my ice pop molds now.

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2 Averie @ Averie Cooks May 6, 2012 at 10:18 pm

They look so delicious!

I have been wanting to make popsicles and was on Amazon and a few different sites last week trying to find the “perfect” popsicle molds…was getting more overwhelmed than anything….haha!

Where did you get yours and would you recommend them?

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3 White on Rice Couple May 9, 2012 at 3:50 pm

Hi Averie,
We used the Norpro pop molds. We like them quite a bit. We just ordered a similar mold made by Progressive just to see if it was any different, but the Norpro’s work great. First few times the molds are a little tough to get out of the frame though. But after 3-4 batches they are starting to release easier.
I did the same thing searching forever for the perfect mold, but finally just settled on simple and classic. Still fun to search for other molds though!

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4 Averie @ Averie Cooks May 9, 2012 at 4:50 pm

Thanks for the info on the molds. Tried and true products are worth their weight in gold; and thanks for the info that it takes a few uses for them to get “broken in”.

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5 Kate {Something Fabulous} May 7, 2012 at 12:32 am

I love how you post photos of the whole process as well as the finished product! Love your blog :)

Kate {Something Fabulous}
http://thesomethingfabulous.blogspot.com

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6 Rachel @ Baked by Rachel May 7, 2012 at 6:43 am

I wish it were 80 degrees so I could have one for breakfast. That’s totally acceptable on a hot day, right? :)

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7 White on Rice Couple May 9, 2012 at 3:46 pm

Totally acceptable in our book!

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8 Margaret Rizzuto May 7, 2012 at 7:03 am

I agree with Sally’s comments, it was a great workshop! You are both such wonderful hosts and shared so much information, I’m still processing it all.

The food was a wonderful treat. I made the addictive Sweet Onion Dip over the weekend – it was a major hit. I actually ordered my popsicle molds before I even left CA so I’m ready to get this recipe going. Now, is there anything you can do to bring some of that delicious Southern California weather here to NY!

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9 alison @ Ingredients, Inc. May 7, 2012 at 7:40 am

so fabulous! A great way to cheer me up today!

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10 Jennifer May 7, 2012 at 7:40 am

Gah, I love mint. These looks lovely!

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11 JulieD May 7, 2012 at 7:44 am

They were so amazing, Todd! Thank you again for sharing your knowledge with us. It’s so refreshing and I had a wonderful time! I can’t wait to apply what I learned and practice! Hope to make you guys proud one day! :)

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12 Brian @ A Thought For Food May 7, 2012 at 8:22 am

I so want to get a big kiss from Sierra. That pup is too darn cute. Oh, and these mojito pops aren’t so bad either. ;-)

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13 chris May 7, 2012 at 8:22 am

Your photography is a work of art! And I love how you include Sierra in your photos. She reminds me so much of my pup, Kea! (Disappointed I couldn’t make your workshop – looks like it was amazing, yet again! And those ice pops, oh my!)

PS…I think I have the same plates/bowls. Love the matte finish. Cost Plus? :)

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14 White on Rice Couple May 7, 2012 at 11:48 am

Chris- yes, those plates/bowls are from Cost Plus! – diane

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15 Kristen May 7, 2012 at 8:23 am

Absolute perfection!

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16 TheKitchenWitch May 7, 2012 at 8:24 am

I will have four of those, please. Gorgeous looking!

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17 Shaina May 7, 2012 at 8:55 am

Like Kristen said: absolute perfection.

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18 Jamie @ green beans & grapefruit May 7, 2012 at 9:16 am

These look awesome! Love how you styled these photos too.

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19 Lisa Dean via Facebook May 7, 2012 at 9:36 am

Adults need *special* popsicles too

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20 Sally Cameron via Facebook May 7, 2012 at 9:46 am

These are awesome! Trust me!!!!

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21 Colleen Porter via Facebook May 7, 2012 at 9:47 am

These sound great…yummy!

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22 Deanna May 7, 2012 at 9:56 am

Where did you find the Marionberries? Because I have never seen them and I want some. I think the hardest berry to find is my very favorite…the Boysenberry. We used to grow them but the plants got ripped up during our remodel. I think my mom said it was a cross between a marionberry and an olalaberry.

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23 White on Rice Couple May 7, 2012 at 10:26 pm

Hi Deanna,
We found these at Costco of all places. They were the Columbia Fruit brand. You’re comment made me curious about Boysenberries, especially since Knotts Berry Farm is known for them. I found this article in the LA Times you might be interested in.

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24 Kathleen Richardson May 7, 2012 at 10:30 am

Those are beautiful photos and the recipe is certainly inviting.

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25 White On Rice Couple via Facebook May 7, 2012 at 1:45 pm

Sally Cameron glad you and Kent enjoyed them Sally. Great sharing with you.

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26 Jamie | My Baking Addiction May 7, 2012 at 2:32 pm

Absolutely beautiful! I have never seen Marionberries, but they sound pretty amazing.

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27 susan May 7, 2012 at 7:16 pm

okay, you two, you have given a whole new meaning to the afternoon “cocktail”!! gorgeous!

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28 Radhika @ Just Homemade May 7, 2012 at 8:37 pm

Your herb garden is a thing of dreams..
Never heard of Marionberry, from the sound of it, must be delicious..
Gorgeous photographs, the blue shade of the board is beautiful..

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29 Lana May 7, 2012 at 11:41 pm

I am so going to make these popsicles, but I have to find a way to hide them from my girls! I wish I could go and pick the brambles that line the path to my Dad’s “ranch” in Serbia – those wild blackberries are insanely good. Now I have to research the marionberries – I was not aware that they were a part of blackberry family! Good to know!

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30 Veronica of Muy Bueno May 8, 2012 at 3:22 am

I’ve never heard of or tried Marionberries…but I love all berries and I’m sure these are no exception to my love of blackberries, they look just like them. I will search my frozen food section too and see if I can find some. Gracias…

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31 Cristina May 8, 2012 at 6:40 am

Love the idea of these adult pops with rum, Todd & Diane! So cute how Sierra is included in the herb gathering. :)

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32 Helene May 8, 2012 at 7:45 am

A treat to try for sure :)

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33 Kettle Confections May 8, 2012 at 3:18 pm

These popsicles look stunning – never thought I’d say that about ice pops! Where did you get the molds used for these pops? Really looking forward to making some for the summertime.

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34 White on Rice Couple May 9, 2012 at 3:43 pm

We used the Norpro pop molds. We are loving them so much I ordered another mold set, looks the same but is made by progressive just to see if it was any different. But you can make the pops in just about anything. Tall shot glasses, dixie cups… Whatever shape you like.

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35 Melissa | Dash of East May 9, 2012 at 1:33 pm

Ugh! Killing me with these popsicles! I wonder if I could freeze some summer blackberries so that I can make these pops in the fall when I can finally have alcohol again?

Love the colors in the first photo, and Sierra’s face in the second picture is priceless. She looks so concerned about that mint!

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36 White on Rice Couple May 9, 2012 at 3:40 pm

It would totally work to freeze the blackberries this summer. We made these pops as a use for a bag of frozen marionberries we found and they were incredible. I haven’t ever found fresh marionberries down here, so I’ll take them anyway I can get them and the pops were the perfect answer.

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37 Georgia @ The Comfort of Cooking May 9, 2012 at 2:00 pm

Lovely blackberry ice pops you made! Your photos are just perfect, too. I recently made my first watermelon margarita ice pops (amazing) but will have to give these a go, too.

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38 Kevin (Closet Cooking) May 9, 2012 at 7:10 pm

These sound nice and cool and refreshing and good!

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39 Susan in the Boonies May 9, 2012 at 8:09 pm

That picture is just magnificent. I’ve been marveling at it for several minutes. Genius: the bowl of ice, the turquoise board, the mint, and the blackberries.

Y’all are something else!

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40 Matt May 11, 2012 at 9:57 am

this looks amazing, I will be trying this out as soon as it warms up over in NY.
Great website

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41 Alessandra June 5, 2012 at 4:25 pm

This is yum, and if you don’t mind I am pinning your first photo :-).

Ciao
Alessandra

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42 Maureen June 8, 2012 at 8:06 am

These look great and have pinned them to my ‘grown-up’ popsicle board but OMG, I’m in love with your dog! Those photos are priceless. Love the first one with the worry lines on the forehead.

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