Recipe Raspberry Popsicles


Staff member

Before you start, sample your raspberries to make sure that they are ripe and sweet.

Four simple ingredients (raspberries, sugar, lemon juice, and water) are mixed in a food processor.

Strain the puree. Throw away the seeds but keep the liquid.

Pour the raspberry liquid into popsicle molds.

Put the tops on and they’re ready to freeze.

Try ‘em on a hot summer day!


2 (6 ounce) containers fresh raspberries
1/3 cup granulated white sugar
1 Tablespoon freshly squeezed lemon juice
1/3 cup water


1. In a food processor, puree all ingredients until smooth. Set a fine-mesh strainer over a medium bowl; strain- pressing on the solids to allow the liquid to come through into the bowl. Pour the liquid puree into a pitcher or a large measuring cup with a pouring spout (throw out the seeds that get stuck in the strainer). Pour the raspberry liquid into popsicle molds. Cover and insert the sticks.

2. Freeze until firm.

3. When you're ready to eat one, run the bottoms of the molds under warm water for 20 to 30 seconds to loosen the popsicle from the mold. Remove it from the mold and eat immediately!