It’s mid summer and time to get serious about popsicle making – because nothing tastes better than a cold, cold pop on a hot, hot day.
But the homemade popsicles of today are unlike any you might have experienced as a kid. They have grown up in flavor – margueritas, anyone? – and ingredients, using only the freshest ingredients, often straight from the farmers market.
Over on Pinterest, I have a board called Popsicles – Yum! where I have a collection of recipes for Blueberry Kale Pops, Blood-Orange Ice Pops, Hibiscus Popsicles, and more.
And now a recipe of my own: Raspberry-Limeade Popsicles, which take advantage of the availability of fresh red raspberries and add a classic pairing, lime, for an extra kick.
These frozen treats are delicious, and they’re kid tested and approved.
Makes about 6
- 1 pint of fresh or frozen raspberries
- 1 cup or more of sugar
- 1 can frozen limeade
- popsicle mold (makes six)
1. Wash and dry berries. If using fresh picked raspberries, try to use them within a day or so after they’re picked, as they have a tendency to mold quickly.
2. Place berries in small saucepan, cover with water and add 1 cup of sugar. Cook on low heat, while crushing berries to release juices and stirring occasionally thereafter until sugar is dissolved and mixture comes to a rolling boil. Remove from heat and let cool.
3. Once cool, pour raspberry mixture through cheesecloth or fine sieve to remove seeds. Then fill molds about half way with the clear raspberry mixture. Freeze until solid, about three hours.
4. While raspberry portion of popsicle is freezing, pour limeade contents into a bowl or pitcher and add only 1 to 1 1/2 cans of water to mix so limeade is still very thick and syrupy. When raspberry mixture is solid, pour limeade mixture on top to form a two-tone popsicle. Now let this freeze, another two hours or so.
5. Once frozen, run the popsicles under warm water to easily remove the plastic covers.