Raspberry Lemonade Pops

Recently, a big name coffee shop launched frozen lemonades for their summer.

And let’s face it, I’ve been hooked. I love lemonade. Especially since they offered a raspberry version of it. Which made it a lovely shade of pink. I love pink. And if it wasn’t bad enough, they offered it for a dollar, far cheaper than the regular iced treat I would indulge in there. It was a sticky marketing web that I was caught in easily.

After I had indulged in a few (ok, LOTS), I saw through the marketing haze, I realized that they weren’t really “cheap” ( hey dollars add up) and that I could probably make a better version at home that wasn’t strictly sugar water and food dye. That was actually made from actual raspberries and lemons. And I don’t think they turned out half bad, if I do say so myself.

So I admit a popsicle certainly isn’t a slushy drink ( although you could always pop them in the blender). But don’t throw them away as a lost cause. They are still good. Tart and refreshing, especially on the days the temperature soars, when you are craving something cold.

Mom says they would be better with gin. 😉

Raspberry Lemonade Pops

makes four in my moulds

1/2 c raspberries
2 tbsp sugar
2 tbsp water
zest and juice of two lemons
1/4 cup sugar ( more if you don’t want it tart)
1/2 cup water

In a food processor or blender, purée the raspberries, 2 tbsp sugar and 2 tbsp water. Pass the mixture to a fine meshed sieve to remove the seeds. Spoon it into the bottom of your mould ( is should go about 1/3 the way up) then pop it into the freezer for about an hour or until it has set.
Meanwhile, in a small sauce pan, combine zest, juice, sugar and water over medium heat until dissolved. I would give it a taste here and decide whether or not you want to add more sugar. Let cool.
When the raspberry layer has set, spoon the lemonade mixture over top to fill your mould. Insert your sticks, and let freeze for another 4 hours.
To unmould, place the pops in some warm water for about 30 seconds. Gently pull the pops from the moulds and enjoy!

If you are more patient than I am you should get two more distinct layers of colour. Unless you like the “ombre” look. Then I did it on purpose. 😉

-Mel

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I linked this recipe to The Weekend Potluck and Strut Your Stuff Saturdays. Click the link for more great recipes!