Pink Lemonade Popsicles


  • 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


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