Combine water and sugar in a small saucepan and heat to boiling using a wooden spoon to dissolve the sugar thoroughly. Reduce heat, add the rosemary sprig, and simmer for 5 minutes. Allow to thoroughly cool.

Place ¼ cup of water in a saucepan and add berries. Cook over medium heat crushing the berries gently and allowing the juice to 'cook out'. Do NOT allow this to come to a boil.

Place the above in a sieve over a bowl and PUSH the berry juice through the sieve; throw away the peels/pulp.

Add the rosemary water a tablespoon at a time to the berry juice to your desired level of sweetness. I used 2 tablespoons of the rosemary water.

Fill 4 popsicle molds to the halfway point with the juice mixture and freeze until slushy but not fully frozen ~ 2 to 3 hours.

Mix the yogurt, sugar and vanilla extract together.

Add this mixture to the popsicle molds to the top/add sticks and freeze until firm.