- 3 6-ounce containers fresh raspberries
- 2 tablespoons fresh lemon juice
Purée all ingredients and 3/4 cup water in a food processor until smooth. Set a fine-mesh strainer over a medium pitcher; strain, pressing on solids to measure about 3 1/2 cups purée. Divide among molds. Cover; insert ice-pop sticks. Freeze until firm. Dip bottoms of molds into hot water for 20-30 seconds to loosen pops. Remove from molds and serve.
Nutritional ContentMakes 10, 1 serving contains: Calories (kcal) 81.2 %Calories From Fat 0.0 Fat (g) 0.0 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 19.8 Dietary Fiber (g) 1.1 Total Sugars (g) 18.6 Net Carbs (g) 18.8 Protein (g) 0.7 Sodium (mg) 13.9Reviews Section
Easy Homemade Raspberry Popsicles Recipe
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It is easy to make this homemade raspberry popsicles recipe using fresh raspberries.
Whenever possible, I like to give my kids treats that are made with real fruit! When I am feeling lazy, I just pour pure fruit juice in popsicle molds. But when I have a few extra minutes, I like to puree fresh fruit and some honey or sugar and create luscious homemade popsicles.
Raspberry and Strawberry Lemonade Pops
You'll be a hero when you make these Raspberry and Strawberry Lemonade Pops on a hot summer day. Raspberry infused simple syrup and fresh lemons create the popsicle base and fresh strawberries and more raspberries help add fun and color to the finished product.
- 1 Cup water
- 1 Cup sugar (can reduce to 3/4 cup if want to cut back on sugar)
- 1 Package (6 ounce) Driscoll's Raspberries, divided
- 1 Cup fresh squeezed lemon juice (about 5-6 lemons)
- Driscoll's Strawberries for filler popsicle fruit
To make raspberry-infused simple syrup combine water, sugar and 1/2 cup of raspberries in a small saucepan and bring to a slow boil. Reduce heat to medium and simmer up to 7 minutes, stirring occasionally to gently mash raspberries. When sugar is completely dissolved and raspberries have broken down, remove from the heat and let cool completely. Strain raspberry mixture through a fine-mesh sieve and into a small pitcher to remove the seeds. Discard the seeds.
Add lemon juice to raspberry infused simple syrup small pitcher and stir. Fill individual popsicle molds with sliced strawberries and remaining raspberries. Pour raspberry lemonade into popsicle molds, insert sticks and freeze for at least 4-6 hours freeze overnight for best results.
Note: for sweeter popsicle fruit, poach sliced strawberries and raspberries in simple syrup during last minute of cooking (after mashing raspberries). Remove fruit and set aside before straining.
Raspberry Cream Greek Yogurt Pops
These Greek yogurt raspberry popsicles are just to die for. I have had my popsicle mold for quite sometime now and while I have used it somewhat the past week or so I have used it a lot. I have made a few different variations this week and even though I love this little popsicle tool, I think my kids love it even more.
If you have never made your own popsicles before I urge to make some, these Greek yogurt raspberry popsicles are awesome. They are great on the go, as a snack or as a healthy treat for the kids. Get yourself a pospicle mold and start making your own.
Let’s talk greek yogurt pops:
– You can use your favorite berries: blueberries, raspberries, blackberries, strawberries, or mix them all!
– sugar is optional: I used a vanilla greek yogurt that wasn’t very sweet and my berries were tart, so I added the sugar. Test your greek yogurt for sweetness. If It’s sweet enough for your taste, omit the sugar.
– Greek yogurt: Try different flavors! I used vanilla because it pairs beautifully with raspberries. Try using coconut flavored, key lime, or what ever you like! The possibilities are endless!
– Mixing: I like the marble effect that barely mixing the ingredients gives. It also gives a good variation in flavor, from the sweet yogurt and the tart berries. If you want the fruit yogurt bars to be consistent in flavor from bite to bite, just mix the ingredients completely.
Raspberry Cream Greek Yogurt Pops
4 hours 5 mins
Serves: 10 big popsicles or 20 mini pops
12 oz fresh or frozen raspberries
¼ cup + 2 tablespoons granulated sugar
2¼ cups vanilla greek yogurt (any fat content, 0%,1%, or 2%)
¼ cup heavy cream (half and half works too)
- In a medium bowl, combine the raspberries with 2 tablespoons of sugar and let sit for 5 minutes. In the meantime, prepare the yogurt mix. Combine the ¼ cup sugar, vanilla yogurt, and heavy cream in a large bowl.
- Whisk the mixture until all the sugar dissolves completely. Using a fork, mash the raspberries until they break down. Add the raspberries to the yogurt mixture. Using a spatula just fold the raspberries in for a marbled effect.
- This will provide both sweet and tart bites. Alternately, you can combine the raspberries with yogurt until an even color forms. This will result in an even flavor distribution.
- Pour the mixture into the ice pop molds. Cover molds and insert popsicle sticks. Freeze for at least 4 hours or overnight. Remove from molds and serve immediately.
- 3 ¼ cups raspberries, fresh or frozen (thawed)
- 6 tablespoons sugar
- 6 tablespoons water, plus more as needed
- ½ cup Prosecco or other sparkling wine
- 1 teaspoon lemon zest
- 1 ½ tablespoons lemon juice
Mash raspberries with a fork in a 2-quart microwave-safe bowl. Stir in sugar and 6 tablespoons water. Cover with plastic wrap and poke a few holes in the top. Microwave on High for 1 1/2 minutes. Stir, then microwave, covered, on High for 1 minute more. Uncover and let cool for 10 minutes.
Strain and press the mixture through a fine-mesh sieve into a bowl, then transfer to a 4-cup measuring cup. Stir in Prosecco, lemon zest, lemon juice and enough water to yield 2 1/4 cups.
Freeze in six 3-ounce (or similar-size) pop molds until solid, about 6 hours. To unmold, dip the forms into warm water for 10 to 20 seconds. If necessary, use a table knife to break the vacuum and pry the pops loose.
I start the recipe off by making the crumbly topping and chilling it in the fridge until it is time for the buckle to go in the oven. This helps the butter hold its structure longer in the oven and giving you a crisper top in the end.
Next, I toss the rhubarb and raspberries with a little bit of the sugar, allowing them to macerate while I prepare the cake batter. Then, after you make the batter, gently fold the rhubarb and berries in and place it in your prepared tin.
Top with the topping that was made and refrigerated and the buckle is ready to go in the oven.
When the Raspberry Rhubarb Buckle comes out of the oven, you will let it rest in the tin for just a few minutes until it has cooled just slightly. This will also finish the cooking process. You then want to lift the buckle out of the tin and allow it to cool completely on a cooling rack.
It is ready to eat when it is room temperature. It is important to let a buckle cool completely because it is a very moist cake due to the use of fresh fruit. If you cut the buckle while still warm you will have wet, underbaked portions of the cake. So put your patient pants on and WAIT!
Sugar-Free Popsicles: Watermelon Raspberry Pops
Today I have a recipe for easy — naturally sweet — sugar-free popsicles!
Popsicles are simple to make, and you can really have fun with the flavors.
Of course homemade popsicles are also much healthier than store-bought that typically add sugar – as well as artificial colors and flavors.
While it’s easier to find fruit-sweetened popsicles now, they can be pricey, and sometimes the flavors don’t appeal to our kiddos (or maybe that’s my experience). 🙄
When you make pops at home, you can choose the fruits you and your kids like, and then choose to sweeten if needed.
When summer is in swing, it’s a prime time to make sugar-free popsicles.
Fruits like berries, melons, and stone fruits are especially sweet because they are ripened locally (or closer to home).
Pictured, r-l: Watermelon Raspberry, Mango Tango, Melon Freshers
Unless fruits are not fully ripe – or are naturally more sour (ex: some citrus), you don’t usually need added sweetener.
In Plant-Powered Families, I offer quite a few natural popsicle recipes.
From melon freshers, to piña cooladas, peach-split, and a few others… including these Watermelon Raspberry Pops (aka pink-sicles)!
In addition to these recipe, I share some steps and tips for making popsicles.
While homemade pops are easy to make, there are some tricks to make it simpler.
Pictured, front-back: Peachsicles, Berry Blasters, Pina Cooladas!
I’ve noted a few relevant tips in this Watermelon Raspberry Pops recipe, but refer to the book for more details – and of course, more refreshing, sugar-free popsicles!
40+ Popsicle Recipes to Help You Keep Cool This Summer
Keep it healthy with fresh-from-the-freezer fruit ice pops, or indulge in a homemade chocolate treat.
Homemade ice cream sandwiches and other fresh-from-the-freezer treats are the name of the game this summer. But it's not just about homemade ice cream recipes or homemade frozen yogurt recipes. Sometimes you want something that's a little icier and fruitier: You want an ice pop! The best part about ice pops, aside from the many, many (many) flavors they come in, is how easy they are to make. Forget buying an expensive ice cream maker or needing to spend hours cooking up custards. At their most basic, all you need is fruit juice, a pack of disposable paper cups, and some wooden sticks.
Here, we have rounded up the best homemade ice pop recipes to keep your sweet tooth at bay and cool you down the entire season. Your family can stay on the healthy side without skimping on flavor thanks to fresh, already-sweet ingredient combos like raspberry-coconut, kiwi-watermelon, and coconut-pineapple.
Of course, there&rsquos nothing wrong with a bit of indulgence either. That's why we've also included extra sweet treats like confetti ice cream pops, cake batter ice pops, and even a hot chocolate ice pop. (It's packed with mini marshmallows. You truly need to see this thing.) No matter which way you&rsquore leaning, you only need a few simple ingredients and a pop mold to whip up your own creations. Try any one (or three) of these easy and delicious ice pop recipes as a refreshing snack or dessert, and consider making these boozy recipes for an adults-only treat.
Raspberry Pie Pops Recipe
1 prepared pie crust
¼ cup raspberry preserves
wooden skewers (not an ingredients, but required)
How to make pie pops:
Soak the wooden skewers in water for at least 30 minutes.
Preheat oven to 375F
Roll out the pie dough and go over it with a rolling pin to ensure it’s flat
Spread on the preserves as evenly as possible, leaving a very small margin around the outer edges.
Carefully, roll up the dough being mindful not to squish or push the preserves out.
When it’s completely rolled, cut in one inch sections with a sharp knife, in a sawing action to prevent squishing.
Using your skewers, push the end of the skewer into the rolled section and stop just before the end of the skewer comes out the other end of the pop. A good idea is to insert the skewer where the dough ends on the pop to keep it from unravelling.
Bake in the oven for approximately 6 – 8 minutes, or until the pops are golden brown.
Remove and let cool completely before serving.