Raspberry and Strawberry Lemonade Pops
- 240 ml water
- 200 gr sugar (can be reduced to 150 grams)
- 125 grams Driscoll's raspberries
- 200 ml fresh squeezed lemon juice (about 5-6 lemons)
- Driscoll's Strawberries for filler popsicle fruit
35 minutes plus cooling and freezing time, and 7-10 minutes cooking time | 10 servings | dessert | snacking | summer | barbecue
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.