These raspberry popsicles are perfect if youโre in the mood for a summery frozen treat. Theyโre refreshing and so delicious.
Ingredients and substitutions
I like to use fresh raspberries when making these popsicles, but you can substitute frozen raspberries if you prefer. If using frozen, be sure to thaw them first and drain and discard any liquid before adding the frozen raspberries to the blender or food processor.
I like to sweeten these popsicles with a small amount of maple syrup. You can omit the maple syrup if you prefer, but the end result will be less sweet in that case. If youโd like to omit the maple syrup, I recommend tasting the raspberry mixture before adding it to the popsicle mold to make sure itโs sweet enough for you.
Vanilla extract enhances the flavor of the raspberries in these popsicles. I recommend using pure vanilla extract as opposed to artificial vanilla flavoring if possible because you can really taste the difference.
How to make raspberry popsicles
Add the raspberries, cold water, maple syrup, and vanilla extract to a blender or food processor.
Blend until smooth.
Transfer the raspberry mixture to a pitcher or large measuring cup with a spout. Pour the mixture, evenly divided, into six portions of a popsicle mold. Add the popsicle sticks, then freeze for at least five hours, or until solid, before serving.
Storage
Store these popsicles in the freezer for up to three months. You can either leave them in the popsicle mold or transfer them to a freezer bag or airtight container.
More summer dessert recipes to try
- These dark chocolate covered pineapple rings are delicious and easy to make.
- These juicy caramelized peaches are packed with summery flavor.
Raspberry Popsicles Recipe
Equipment
- Popsicle Mold
- Blender or food processor
Ingredients
- 2 1/2 cups fresh raspberries (or substitute frozen raspberries that have been thawed and drained of any liquid)
- 1/3 cup cold water
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
Instructions
- Add the raspberries, cold water, maple syrup, and vanilla extract to a blender or food processor.
- Blend until smooth.
- Transfer the raspberry mixture to a pitcher or large measuring cup with a spout.
- Pour the mixture, evenly divided, into six portions of a popsicle mold.
- Add the popsicle sticks, then freeze for at least five hours, or until solid, before serving.
Notes
- Store the popsicles in the freezer for up to three months. You can either leave them in the popsicle mold or transfer them to a freezer bag or airtight container.