We went blackberry picking this past weekend, on quite possibly the hottest day of the summer thus far (hello 7.5 months pregnant). Despite the heat, there was a bit of shade, and we had so much fun! I’ve been trying to take the girls to pick each fruit as its available this summer at some of our favorite PYO farm, and so far we’ve picked strawberries, peaches, cherries, and blackberries. Can’t wait to take our THREE children apple & pumpkin picking this fall! Woohoo!

We (read: I) had to resist eating ALL the blackberries in the field before they even hit our containers, and then again on the tractor ride back to the farm stand, and then again on the drive home. The girls are strange; they had so much fun picking the blackberries, but they don’t love to eat these berries. They like blackberries on occasion, but the seeds usually bother them. That’s the main reason I decided to make a blackberry syrup in this recipe instead of use exclusively raw berries. And they LOVE these popsicles!

About 2 containers did make it home, and I turned a bunch of them into these colorful Blackberry Mint Coconut Water Popsicles. I know, I know. Popsicles. Again. But really, what else do you need to help deal with this sweltering summer heat? And as much as I like to think my due date is impending, we’re really only halfway through the summer, and my due date is still many weeks away. So, we’re doing things like living in the sprinkler (or just staying inside in the ac) and enjoying popsicles on our front porch every single day!

These Blackberry Mint Coconut Popsicles are killer. Like, honestly, they’re some of the best popsicles I’ve ever made. And it has very little to do with me. I mean, I did pick MOST of the blackberries, soooo yeah. But it’s the coconut water and the roasted blackberries and subtle minty flavor. They’re so refreshing and light and there’s basically no guilt involved with enjoying them. AND they’re vegan and gluten free and all the things, so basically anyone can eat them.

I partnered with ZICO to make these popsicles, and I’m SO happy I did! My eyes have been opened to the wonders of coconut water popsicles (and dang, they are pretty). I love the simplicity of these popsicles…the best things in life are usually simple. ZICO Natural Coconut Water has one ingredient: 100% not from concentrate coconut water with no sugar added. When you use their Natural Coconut Water, you’re completely in control of all the ingredients!

You can probably expect another popsicle recipe or two using coconut water before summer’s end (at least on Instagram/Stories). I took a very formal poll on IG stories and Facebook to see what blackberry/herb-y pairing I should use for these popsicles and mint dominated, followed by sage. I’d love to try these with sage and basil, both of which are currently exploding in our garden. Have you made popsicles with coconut water? What are your favorite flavor combos?

It’s always a surprise when I pull the popsicles out of the mold for the first time….did my plan work? I really wanted beautiful ombre popsicles, and that’s what happened! Success! The result does mean more sweetness at the top and less at the bottom. I just solved that problem by taking a small bite of the top AND a small bite of the bottom in my mouth at the same time. If you’re a popsicle sucker (like half of my family), or if it bothers you to eat the popsicle out of order, you could probably blend the mixture all together OR let the coconut water freeze a bit before adding the blackberry syrup, etc.

Blackberry Mint Coconut Water Popsicles
makes 6 popsicles

Ingredients
3 cups fresh blackberries
2 tbsp, plus 1 1/2 tsp agave nectar
juice from half lemon
handful mint leaves
ZICO Natural 100% Coconut Water

Directions
Preheat oven to 350 degrees. Place berries on parchment-lined baking sheet, then drizzle with agave nectar and lemon juice. Gently toss, then roast for about 25 minutes, until berries are bright red, soft, and are beginning to burst.

While berries are roasting, very finely chop mint leaves. Then pour about 1/4 cup ZICO Natural 100% Coconut Water into each popsicle mold.

When the berries are done, immediately remove berries and juice from baking sheet (make sure you get all the juice) and place in a fine mesh strainer over a medium bowl. Using a spoon, press berries through strainer to remove all the seeds. You should have about 6 tbsp of blackberry syrup yumminess after straining out the seeds.

Place 1 tbsp blackberry syrup, 1/4 tsp agave nectar, 4 whole blackberries, and a pinch of mint leaves into each mold. Gently stir with stick, and place tops/popsicle sticks into molds.

Freeze for at least 6 hours or overnight. ENJOY all summer long!

Sponsor Note: Although this post was sponsored by ZICO, all content, words, and ideas are my own. Thanks for supporting the partnerships that help keep this blog running. 

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