1cup fruity beer (I used Rogue Marionberry Braggot)
Make the simple syrup. In a small saucepan combine all of the ingredients over medium-high heat. Bring to a low boil and cook, stirring frequently, until the sugar is completely dissolved, about 2-3 minutes. Remove the saucepan from the heat. Allow the simple syrup to cool to room temperature. Once cooled, the simple syrup can be used. But the longer it sits, the more the rosemary flavor will develop. So consider making it several hours in advance if time permits. This recipe makes more simple syrup than you’ll need for the popsicles. The rosemary can be strained out and the syrup can be stored in an airtight container in your refrigerator for 1-2 weeks. Hint: it’s great in cocktails!
Make the beer-sicles. Add the mixed berries, ¼ cup of the simple syrup and ¼ cup of the beer to your blender. Blend on high until smooth. Stir in the remaining beer. Pour the mixture into your popsicle molds. Transfer the molds to your freezer and allow them to partially set, about 30-60 minutes, before inserting wooden sticks or dowels. Continue to freeze until solid, about 6 hours. The popsicles will be slightly softer than regular popsicles (that whole thing about alcohol lowering freezing temperatures is true!).
Remove the popsicles from their molds before serving. You can run a little warm water over the molds to help loosen the popsicles from their molds.