Today it was officially 102°F in Portland, which is the hottest it’s been here in three years. There is no better excuse for making (and eating) frozen treats than weather this hot.

Riding around on the hot asphalt, I checked my scooter dashboard and saw this:

That’s 105°F, in case you can’t make it out. So that was part of my inspiration for these popsicles. The other was that while watering our garden (a must at these temperatures), I noticed that the blackberry bramble in the middle of the yard was sporting ripe berries. After I picked them I had to decide what to do with them, and I cobbled a couple of recipes together (mainly this one and this one), and came up with these berry lime yogurt pops.

Before you’re too impressed with my gardening skills, I should tell you that the only thing I did to grow these berries was not dig out the bush. Blackberry brambles grow like weeds here, and most people dig them out when they’re in the middle of their front yard, but I let this one live only so it could grow me some berries.

Berry Lime Yogurt Pops

Makes about 8 pops

1 cup blackberries
1 cup raspberries (I used frozen, but I’m sure fresh would be great)
2 limes
2/3 cup water
1/3 cup + 3 Tbsp sugar
1 1/2 cups nonfat Greek yogurt
Pinch of salt

Place the blackberries and raspberries in a medium bowl. Zest one of the limes, and juice them both. Add the lime zest and juice to the berries, and allow to sit for 10-15 minutes.

While the berries are sitting, bring the water to a boil and add the sugar. Stir until it is dissolved to make a syrup. Place in the freezer to cool while you get everything else ready.

Mash the berries with a fork and add the Greek yogurt and salt. Stir to combine, then stir in the sugar syrup.

Pour the liquid into popsicle molds and freeze.

Turns out they’re refreshing and delicious!