raspberry lemonade pops

by Kristina Sloggett

in Dessert,Gluten Free,recipes,snacks,summertime,Vegan

During the summer you can always find at least 3 flavors of popsicles in my freezer. This summer, that number will increase, as will the creative flavors, as I am always thinking of ways to soothe and heal my dad’s throat.

Our new house is closer to Dad, and I can quickly drive these up the hill to him. I wish I could bring these to share with the whole chemo room (I feel like I could write volumes about the inspiring people I meet there!). Perhaps I need to pack a cooler…

raspberry lemonade pops (for my Pop!)

1/3 cup sugar*
4 cups water, divided
juice of 5 lemons (about 1 cup)
1 pint raspberries

*increase for a sweeter lemonade

In saucepan over medium heat, combine sugar with 1 cup water, stirring until dissolved (making a simple syrup**). Remove from heat and allow to cool. Reserve 3-4 whole raspberries per popsicle, adding remaining raspberries to blender and puree. Combine remaining 3 cups water, simple syrup, lemon juice and raspberries. Place 3-4 raspberries in each popsicle mold, then fill with raspberry lemonade mixture. Freeze.

**simple syrup is generally a 1:1 ratio of sugar to water, sometimes 2:1

I made six popsicles (in my favorite molds!) and had leftover lemonade to serve over ice.

These fresh farmers market raspberries are a great natural sweetener, and the whole berries give a tart surprise throughout. Perfect for a sunny summer day.


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