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If your berries are large, especially blackberries, cut them in half. Place berries in a non-reactive bowl and squeeze 1 tablespoon lemon juice over it. Add honey, stir to combine. Set aside.
Place lemon peel, water, and sugar in a saucepan. Cook, stirring, until it comes to a boil and sugar has dissolved. Gently simmer for 5 minutes more. Strain out peel and chill syrup completely.
Whisk yogurt and chilled syrup together.
Place the berry mixture and any juices that have accumulated in a blender and whirl until desired texture. Assemble popsicles by alternating pouring a little of the yogurt mixture, then a little of the berry mixture into each popsicle mold, repeating as desired until you reach ¼-inch from the tops.
Use a skewer to lightly swirl the mixtures together.
If using conventional molds, snap on the lid and freeze until solid, 3 to 4 hours. If using glasses or other unconventional molds, freeze until the pops are beginning to set (45 minutes to 1 hour), then insert the sticks and freeze until solid, 3 to 4 hours.