Ingredients
Scale
- 2 cups fresh raspberries
- 1 cup freshly squeezed lemon juice
- 3/4 cup granulated sugar
- 1 1/2 cups cold water
- Fresh mint leaves (optional)
- Extra whole raspberries (optional)
Instructions
- Rinse the raspberries and remove stems. Puree the raspberries in a blender until smooth. Optionally strain through a fine-mesh sieve for a silky texture and to remove seeds.
- Squeeze lemons to obtain 1 cup of juice. In a small saucepan combine the lemon juice with the sugar and stir over low heat just until the sugar dissolves; cool slightly.
- Mix the raspberry puree with the lemon-sugar mixture in a bowl. Add the cold water and stir until blended. Taste and adjust sweetness if necessary.
- Pour the mixture into popsicle molds. Optionally tuck whole raspberries or a mint leaf into each mold.
- Freeze the molds upright for 4–6 hours or overnight for firmer popsicles.
- To unmold, run warm water over the outsides of the molds for a few seconds, gently pull the sticks, and enjoy immediately.
Notes
You can prepare the raspberry puree and lemon-sugar mixture up to 24 hours in advance; keep refrigerated in airtight containers.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 popsicle
- Calories: 100
- Sugar: 15g
- Sodium: 1mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
Keywords: raspberry, lemonade, popsicles, summer treats, frozen dessert