1/2 c. water
1/2 c. sugar
1 lemon, preferably organic
1 1/2 c. plain unsweetened Greek-style yogurt
2 T. honey
2 c. fresh blackberries or other berries of your choice
Combine the water and sugar in a small saucepan. Cook over medium-high heat stirring, just until the mixture comes to a boil and the sugar has dissolved.
Rinse the lemon and slice off the zest, but not the underlying pith, in long strips (save the lemon for different use). Add the strips of lemon zest to the pan, lower the heat to medium, and simmer for 5 minutes. Let the syrup cool to room temperature. Strain the syrup through a fine-mesh sieve, then refrigerate until chilled, at least one hour.
Add the yogurt and honey to the chilled syrup and stir until combined. Place some of the mix into each of the molds, pouring to a height of 3/4." Freeze until the mix begins to set (40 minutes).
If the blackberries are big, cut them in half. Divide the blackberries among the molds, then pour in the remaining yogurt mixture, dividing it evenly among the molds.
If using conventional molds, snap on the lid and freeze until solid (3 to 4 hours). If using glasses or other unconventional molds, freeze until the pops are beginning to set (45 minutes) then insert the sticks and freeze until solid (3 to 4 hours).