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Two raspberry and strawberry lemonade pops on ice

Description

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
  1. 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.
Serving Size:

2.5 oz

Calories 82.35
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 0.36 mg
Total Carbohydrates 25.25 g
Dietary Fiber 0.14 g
Protein 0.21 g