- 3/4 cup granulated sugar
- 1 3/4 cups water (1 cup can be very cold)
- 1 cup (about 5 ounces or 140 grams) fresh or frozen raspberries
- 1 cup lemon juice (from approximately 7 to 8 lemons)
Heat sugar with 3/4 cup water in a small saucepan until sugar dissolves. Pour into large bowl, add remaining 1 cup cold water. Let cool, a process you can hasten along by setting it in a shallow bowl of ice water or placing it in the fridge (or freezer, but briefly) while you prepare the raspberries.
Meanwhile, puree raspberries in a food processor or blender until they’re as liquefied as possible. Add raspberry puree and lemon juice to cold sugar-water mixture and stir until combined. Pour into popsicle molds and freeze.
Makes about 10 popsicles. From Smitten Kitchen