pink lemonade popsicles
Pink Lemonade Popsicles
Yield: 10 1/3-cup or 3-ounce popsicles
3/4 cup granulated sugar
1 3/4 cups water (1 cup can be very cold)
1 cup (about 5 ounces or 140 grams) fresh or frozen raspberries
1 cup lemon juice (from approximately 7 to 8 lemons)
Heat sugar with 3/4 cup water in a small saucepan until sugar dissolves. Pour into large bowl, add remaining 1 cup cold water. Let cool, a process you can hasten along by setting it in a shallow bowl of ice water or placing it in the fridge (or freezer, but briefly) while you prepare the raspberries.
Meanwhile, puree raspberries in a food processor or blender until they’re as liquefied as possible. If you’re as irked by gritty raspberry seeds as I am, stir the puree through a fine-mesh sieve, trying to press out all the raspberry puree that you can, leaving the seeds behind. I ended up with 1/3 cup strained puree; don’t worry if you get a smidge less. If you’re unbothered by raspberry seeds, you can skip this sieving step.
Add raspberry puree and lemon juice to cold sugar-water mixture and stir until combined. Pour into popsicle molds and freeze as manufacturer suggests.
pink lemonade popsicles was originally published on smittenkitchen.com
all content and photos © 2006 - 2016 Smitten Kitchen LLC