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Raspberry Lemonade Popsicles Recipe
Ash Tyrrell

Raspberry Lemonade Popsicles Recipe

I have to admit, I’ve always loved making popsicles at home, but these Raspberry Lemonade Popsicles have quickly become my absolute favorite. There’s something magical about the tartness of fresh lemons paired with the sweetness of ripe raspberries.
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Total Time 4 hours 10 minutes
Ingredients Method Notes

Ingredients
  

  • 2 cups fresh raspberries – I always use fresh berries when possible; they give the best color and natural sweetness. Frozen works in a pinch but it can water down the flavor.
  • 1 cup freshly squeezed lemon juice about 4-5 lemons – Fresh juice is essential for bright, tangy flavor; bottled juice just won’t cut it.
  • 3/4 cup granulated sugar – I adjust this depending on the tartness of my lemons. You can also use honey or maple syrup for a natural sweetener.
  • 1 1/2 cups cold water – Helps balance the tartness and makes the popsicles easier to freeze evenly.
  • Optional: fresh mint leaves – I love adding a few for a subtle fresh flavor and a fun presentation.

Method
 

  1. I start by rinsing my raspberries under cold water and removing any stems. Then I blend them until smooth, straining if I want a silky texture. Fresh raspberries make a huge difference in color and flavor.
  2. While the berries are blending, I squeeze my lemons and mix the juice with sugar in a small saucepan. A quick stir over low heat dissolves the sugar completely. This step ensures a balanced sweetness in every bite.
  3. Next, I combine the raspberry puree with the lemon-sugar mixture and add cold water. I give it a good stir until it’s well blended. This is the moment I taste it to adjust sweetness if needed.
  4. I carefully pour the mixture into my popsicle molds, leaving a little space at the top for expansion. If I want, I drop a fresh raspberry or mint leaf into each mold for extra flair.
  5. I pop the molds into the freezer for 4-6 hours, until solid. I’ve found that overnight works best for a perfectly firm popsicle.
  6. When ready, I run the molds under warm water for a few seconds to release the popsicles. Then I enjoy them immediately while they’re icy and refreshing.

Notes

  • I always taste the mixture before freezing to balance tartness and sweetness.
  • Using fresh raspberries gives a vibrant color and full flavor that frozen can’t match.
  • I add a tiny pinch of salt to enhance the flavors.
  • For smoother popsicles, I strain the puree to remove seeds.
  • If I’m in a hurry, I use silicone molds—they release popsicles easily without cracking.