These raspberry popsicles are bright, sweet and tangy. With just three ingredients and no refined sugar they are a great healthyish treat for the whole family.
I absolutely adore raspberries. They are my favorite berry but harder to get and more fragile than their more common cousins strawberries. There is something about that distinctive tang that makes my taste buds happy and it well worth negotiating a torn or two!
Because of their fragile nature they can be somewhat more expensive than strawberries. However they make excellent frozen berries. If using in cooking or baking I find frozen berries work just as well as fresh berries and is a much more economical option. So I use frozen berries in these popsicles that have been defrosted. If you can get your hands on enough fresh raspberries you can absolutely use those instead.
Like my strawberry popsicles these raspberry pops are sweetened with maple syrup so there's no refined sugar. They have a real punch of raspberry so if you don't like really strongly flavored things you could replace half the raspberries with strawberries which will tone down the flavor a bit.
Raspberries: you can use fresh or frozen raspberries in this recipe. If you can get raspberries cheaply when in season you can use fresh. You can sometimes get jamming raspberries cheap which are absolutely fine to use. Failing that I find frozen raspberries are a cheap alternative to fresh and makes these easy fruit popsicle a year round treat.
Lime juice: freshly squeezed lime juice is best for this recipe. I do not recommend using bottled lime juice, it won't taste the same. The lime juice helps add some brightness to this recipe and balance out the sweetness. You could also use lemon juice.
Maple syrup: some maple syrup helps add sweetness to these popsicles without refined sugar and keeps them a vegan treat. You may want to add more or less syrup depending on how sweet your raspberries are. You could use honey for a non vegan option or two to three tablespoons of white sugar if you are ok with refined sugar.
How to make raspberry popsicles
If you are using frozen raspberries allow them to defrost first. Otherwise check your fresh berries to make sure they are all ok.
Cut the lime in half and juice one half.
Put the raspberries into a deep jug you can use a stick/immersion blender in or a food processor. Add the lime juice and maple syrup and blitz very well until the mix is nice and smooth.
For smoother popsicles you can strain out the seeds if you like, but I like to leave mine in for a slightly healthier whole food treat.
Hot tip: make sure there is enough room in your freezer for your popsicle molds before filling them or there will be tears!
Pour into popsicle molds and add sticks. Freeze for at least four hours, or until firm.
How to serve
To serve remove from the popsicle molds and enjoy!
How to store
These popsicles will store well in an airtight container with some baking paper between them to stop them sticking together for up two months, but I very much doubt they will last that long 🙂
Have you made this recipe? Tell me how it went in the comments below and tag me on instagram so I can see your delicious creations! @keep_calm_and_eat_icecream
Looking for more yummy dessert recipes?
Why not try making
- Raspberry ice cream
- Strawberry popsicles
- Strawberry rhubarb tartlets
- Mini strawberry cheesecake
- Strawberry ice cream
- Popsicle molds and sticks
- Stick/immersion blender or food processor
- 4 cups (1.1 lbs/ 500gms) fresh or frozen raspberries
- ½ tablespoon freshly squeezed lime juice
- ¼ cup maple syrup
- If using frozen raspberries allow them to defrost first. If using fresh check them first to make sure all the berries are good.
- Slice the lime in half and juice.
- Put the raspberries in a deep jug you can use an immersion/stick blender in or a food processor.
- Add the lime juice and maple syrup and blitz well until smooth.
- Pour into popsicle molds, add sticks and freeze for at least four hours or until firm.
- To serve remove from molds and enjoy!
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