Heat the water, sugar, blackberries, lemon juice, and zest in a large saucepan over medium heat.

Stir the berries often, mashing them, for 7-10 minutes. Remove from the heat and let it cool for a few minutes before pouring through a fine strainer.

Let the blackberry sauce cool completely.

Pour the yogurt into a bowl and mix in the pomegranate seeds well.

Pour a bit of the blackberry sauce, to taste, into the bowl of yogurt. Gently stir just a little bit to swirl the blackberry sauce with yogurt–don't mix thoroughly.

Pour into each popsicle mold.

Place into the freezer for 24 hours. Enjoy.