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Raspberry Ice Pops

Becky Luigart-Stayner

Ingredients

  • 4 cups fresh or frozen raspberries
  • 4 Tbsp honey
  • Ice-pop molds or ice cube tray
  • Ice-pop sticks

Serves 6

Purée 4 cups fresh or frozen raspberries in a blender. Force with the back of a spoon through a strainer to remove seeds, then stir in 4 Tbsp honey (don't serve honey to children under age 1). Pour mixture into ice-pop molds or a decorative ice-cube tray like the one we used (Fred Ice Princess Star-Shaped Ice Cube Tray with Straws; $9, amazon.com). Insert an ice-pop stick into each, and freeze for 4 to 6 hours, or until solid.

Tip: For a fun striped effect, alternate the raspberry mixture with freshly squeeze orange juice, freezing each layer until completely set before adding the next

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