Pink Lemonade Raspberries Popsicles Recipe

Introduction

These pink lemonade popsicles are a refreshing treat perfect for warm days. Combining tart lemon juice with sweet raspberries, they offer a bright and fruity flavor that’s both vibrant and cooling. Easy to make at home, they’re sure to become a favorite summer snack.

Ingredients

• 3/4 cup granulated sugar
• 1 3/4 cups water (1 cup very cold)
• 1 cup fresh or frozen raspberries (about 5 ounces or 140 grams)
• 1 cup lemon juice (from about 7 to 8 lemons)

Instructions

1. Step 1: In a small saucepan, heat the sugar with 3/4 cup of water over medium heat until the sugar dissolves completely. Remove from heat and pour the syrup into a large bowl.
2. Step 2: Add the remaining 1 cup of cold water to the syrup and let the mixture cool. You can speed this up by placing the bowl in a shallow bath of ice water or refrigerating it briefly.
3. Step 3: While the syrup cools, puree the raspberries in a food processor or blender until smooth. If you prefer a seed-free texture, strain the puree through a fine-mesh sieve, pressing to extract as much liquid as possible.
4. Step 4: Stir the raspberry puree and lemon juice into the cooled sugar-water mixture until well combined.
5. Step 5: Pour the mixture into popsicle molds and freeze according to your mold’s instructions, typically for 5 to 6 hours until fully firm.
6. Step 6: To unmold, dip the molds briefly in warm water and gently pull the popsicles free once loosened.

Tips & Variations

• If you don’t have popsicle molds, use small cups or champagne flutes. Insert popsicle sticks halfway through freezing once the mixture begins to solidify.
• For a seed-free popsicle, strain raspberry puree through a fine sieve to remove seeds before mixing.
• Consider adding a few whole raspberries into the molds for added texture and visual appeal.
• Using plastic popsicle molds can be easier for holding sticks in place compared to metal versions.

Storage

Once frozen, unmold the popsicles and place them on a tray lined with waxed or parchment paper. Freeze for an additional 10 minutes to firm up before transferring them to a freezer bag. This prevents them from sticking together and preserves their shape. Store in the freezer for up to 2 weeks. Reheat briefly by dipping the molds in warm water to loosen the popsicles before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, frozen raspberries work well for this recipe. There’s no need to thaw them before pureeing.

How long does it take for the popsicles to freeze completely?

It usually takes 5 to 6 hours for the popsicles to freeze fully, but freezing times may vary depending on your freezer and mold size.

Pink Lemonade Raspberries Popsicles Recipe

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These refreshing pink lemonade popsicles combine the tartness of fresh lemon juice with the natural sweetness and vibrant color of raspberries. Easy to make at home, they are perfect for a cool, fruity treat on hot days. The recipe involves making a simple sugar syrup, blending raspberries into a smooth puree, and freezing the mixture in popsicle molds.

• Author: Daniel
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 6 hours 20 minutes
• Yield: 10 popsicles (about 1/3 cup or 3 ounces each) 1x
• Category: Dessert
• Method: Freezing
• Cuisine: American
• Diet: Vegetarian

Ingredients

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For the Sugar Syrup

• 3/4 cup granulated sugar
• 1 3/4 cups water (1 cup very cold)

For the Raspberry Puree

• 1 cup (about 5 ounces or 140 grams) fresh or frozen raspberries

Other

• 1 cup lemon juice (from approximately 7 to 8 lemons)

Instructions

1. Make the Sugar Syrup: Heat 3/4 cup water with the granulated sugar in a small saucepan over medium heat, stirring occasionally until the sugar has fully dissolved. Remove from heat.
2. Cool the Syrup: Pour the hot sugar syrup into a large bowl, then add the remaining 1 cup of very cold water. Let the mixture cool completely. To speed up this process, place the bowl in a shallow ice bath or refrigerate briefly.
3. Prepare the Raspberry Puree: Meanwhile, place the fresh or frozen raspberries into a food processor or blender and puree until as smooth and liquefied as possible. For a smoother texture, strain the puree through a fine-mesh sieve to remove seeds, pressing to extract as much liquid as possible.
4. Combine Mixtures: Add the raspberry puree and the fresh lemon juice to the cooled sugar-water syrup. Stir thoroughly to combine all ingredients evenly.
5. Fill Popsicle Molds: Pour the combined mixture into popsicle molds, leaving a small gap for expansion when freezing.
6. Freeze: Place the filled molds in the freezer and freeze for 5 to 6 hours or until fully solid, following the manufacturer’s freezing instructions for your specific molds.

Notes

• If you do not have popsicle molds, small cups or champagne flutes work well as alternatives. Insert popsicle sticks halfway through freezing once partially solid.
• To unmold popsicles, briefly dip the molds in warm water and gently tug to release the popsicles without melting them.
• For storage, unmold popsicles and place them on a cold tray lined with waxed or parchment paper. Refreeze for 10 minutes before transferring to freezer bags to prevent sticking.
• Metal popsicle molds may not be dishwasher safe and can hold sticks less securely compared to plastic molds.

Keywords: pink lemonade popsicles, raspberry popsicles, lemon raspberry frozen treat, refreshing summer dessert, homemade popsicles