Frozen Blackberry Cream Pops

To prepare these without an ice cream maker, pour the sherbet base directly into popsicle molds. If you don't want to use the molds and you have churned the mixture in an ice cream maker, the sherbet can be transferred to a resealable container, then simply scooped into bowls. Begin making this dessert one day ahead.

Puree blackberries with juices in processor until smooth. Pour into strainer set over bowl, pressing on solids to extract as much puree as possible (about 1 1/8 to 1 1/4 cups puree). Discard solids. Transfer puree to 4-cup measuring cup. Add sugar to measuring cup and whisk until dissolved. Whisk in half and half and lemon juice.

If not using ice cream maker, pour sherbet into six 1/3-cup frozen popsicle molds, dividing equally. Insert popsicle-mold handle into each. Freeze overnight. If using ice cream maker, process sherbet according to manufacturers instructions. Divide mixture equally among six 1/3-cup frozen popsicle molds. Insert popsicle-mold handle into each. Freeze overnight. (Can be made 1 week ahead. Keep frozen.)