Blueberry Yogurt Ice Pops

0.50 cup (8 fl oz) Water, tap 0.50 cup Granulated Sugar 2 tsp spprox. Lemon Rind, cut from 1 large lemon in strips 2 cup Blueberries (Wyman's) wild blueberries 1.50 cup Yogurt Greek- homemade 2%

Combine water and sugar in a saucepan and heat over medium-high, stirring until sugar is dissolved and just comes to a boil. Remove the lemon rind in long strips with a sharp knife, leaving the pith intact. Add strips to the sugar water and simmmer for 5 minutes. Allow syrup to come to room temp, then strain and refrigerate until chilled. Add yogurt to the chilled syrup and mix to combine. Blend the berries in a food processor until nearly liquified. Pour the blueberry puree into the yogurt mixture and gently mix. Pour mixture evenly into popsicle molds. If the mold has slots for sticks, you can insert them now. IF not, freeze a couple of hours and then put wooden sticks into the middle and continue to freeze for 4-6 hours. Serving Size: 1 Ice Pop