Raspberry Pops

Ingredients

  • 3 6 ounce containers fresh raspberries
  • ½ cup sugar
  • 2 tablespoons fresh lemon juice

1. 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 2...

View full recipe at SpringPad

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