Refreshing Raspberry Lemonade Popsicles—a perfect treat for kids and adults alike! Bursting with tangy lemon and sweet raspberries, these vibrant popsicles are naturally sweetened with maple syrup, making them a healthier alternative to store-bought options.
Whether you’re looking for a fun way to keep little ones hydrated or just craving a fruity frozen snack, these homemade popsicles are a delicious choice!
What you’ll love about this recipe:
Just a few ingredients
Step-by-Step Instructions
- Juice your lemons to extract the juice. Then mix together water and maple syrup.
2. Add 1 cup of lemonade mixture and raspberries to blender.
3. Blitz the raspberry lemonade mix until smooth.
4. Divide the pure lemonade mixture between the molds evenly.
5. Top with the raspberry puree mixture, leaving a 6mm/1/4” gap at the top of each mold. Use a knife or chopstick to swirl the two mixtures together. *
6. Place the lid on your moulds* then add the sticks until only 37mm /1 1/2” protrudes. Freeze for at least 6 hours.
Tips & Tricks
- If your popsicle molds don’t have a lid, cover with a couple layers of plastic wrap or aluminum foil to hold the sticks in place.
- Leave a 6mm/1/4” gap at the top of each mold to allow expansion during freezing.
- Artificial sweeteners will change the texture of the popsicles, making them icier and harder.
- If you would like a full raspberry and lemon flavour all the way through the popsicle blend the raspberries with all of the lemonade mixture.
- Mixture can also be strained to minimize any seeds.
How to store:
- Store the popsicles frozen in bags
- Or wrap popsicles individually in plastic for up to 1 month.
Be sure to check out the full recipe and ingredient list below
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Raspberry Lemonade Popsicles
Ingredients
- 0.5 cup lemon juice From fresh lemons
- 0.5 cup maple syrup
- 2 cups raspberries Fresh or frozen
- 1.5 cups water
Instructions
- Juice your lemons to extract the juice. Then mix together water and maple syrup/honey.
- Add 1 cup of lemonade mixture and raspberries to blender.
- Blitz the raspberry lemonade mix until smooth.
- Divide the pure lemonade mixture between the molds evenly.
- Top with the raspberry puree mixture, leaving a 6mm/1/4” gap at the top of each mold. Use a knife or chopstick to swirl the two mixtures together. *
- Place the lid on your moulds* then add the sticks until only 37mm /1 1/2”is protruding. Freeze for at least 6 hours.
- Remove from the molds by gently putting pressure on the base while lifting by the stick. If using a metal or plastic mold, dip the tips in hot water for 10 seconds before trying to remove.
- Store frozen in bags or wrapped in plastic for up to 1 month.
Notes
- If your popsicle molds don’t have a lid, cover with a couple layers of plastic wrap or aluminum foil to hold the sticks in place.
- Leave a /6mm/1/4” gap at the top of each mold to allow expansion during freezing.
- Artificial sweeteners will change the texture of the popsicles, making them icier and harder.
- If you would like a full raspberry and lemon flavour all the way through the popsicle blend the raspberries with all of the lemonade mixture.
- Mixture can also be strained to minimize any seeds.
Nutrition
Nutrtition Information
This nutritional information is an estimate only and is provided as a courtesy to readers. It was auto-generated based on serving size, number of servings, and typical information for the ingredients listed in the recipe card. Please feel free to use your preferred nutrition calculator. Please consult your doctor about any specific dietary requirements.
