juice, 2 cups fresh or frozen blueberries, 2 tablespoons sugar, 2-1/4 cups frozen whipped topping, thawed, 10 freezer pop molds
or 10 paper cups (3 ounces each) and wooden pop sticks. In a small saucepan, combine the first 4 ingredients for the lemon
syrup; bring to a boil, stirring periodically. Take off the heat and leave it covered for ten minutes. Take out the lemon zest and
rosemary. Add the lemon juice and let cool fully. In another saucepan, combine the blueberries and sugar. Cook over medium
heat, stirring, until the berries burst, about 5 to 7 minutes. Let cool fully. Whisk together the whipped topping and lemon syrup. Spoon half the batter into a pastry bag. Fill molds with pipe. Add
blueberries to the layer. Drizzle the leftover mixture of whipped topping over top. Molds should be sealed with holders. Put foil on top of paper cups if using them,
then put sticks through the foil. Freeze for about 4 hours, or until firm. Before removing pop molds, give them a quick rinse in warm water to serve.