Fresh Summer Berry Popsicles

I've got a strong case of the August panics.

And by that I mean both the panics that occur in the month of August, and the very impressive panics.

Summer is almost over!  I must do everything!

I must visit the coast one last time!

I must go camping!  Hurry!

I must make dill pickles and crab apple jelly!

I must preserve that fruit!  And that one!  And zucchini!  And kim chi, oh my land I almost forgot the kim chi!

Swim!  Wear sandals!  Go barefoot!  Pick berries!

And don't forget to relax in the sun!  Ahhhhhhh!  I almost forgot to relax in the sun!

Breathe.  Breathe.  Just breathe.

These popsicles are frozen, crystalline summer incarnate.  Maybe as I savor their delicate, ephemeral taste I can remind myself that 'tis better to love and lose...

It's August.  It's halfway through August.  Fall is coming.  Will someone please hold my hand?

Fresh Summer Berry Popsicles (adapted from La Tartine Gourmande)

4 ounces red raspberries
4 ounces white raspberries
4 ounces blueberries
4 ounces blackberries
3/4 cup light syrup*
8 mint leaves


For the light syrup:

1 cup water
1/2 cup blond cane sugar

In a pot, combine the water with the sugar. Bring to a simmer so that the sugar dissolves. Stop the heat and let cool. Refrigerate.

Purée the fruit with the cold syrup and mint. Pass through a chinois, or fine sieve, and divide the fruit mixture between the popsicle molds.

Freeze for 30 minutes. Insert the wooden sticks and place back in the freezer again until completely set.