A little story from Sarah…

One hot July afternoon, I found myself standing in front of the freezer, fanning my face and searching for anything cold. My kids were sweaty, cranky, and begging for a snack. I didn’t want to hand them a sugar bomb from the store, so I grabbed some frozen raspberries, squeezed a lemon, and within minutes we had the most refreshing treat: Raspberry Lemonade Ice Pops. Now we make them all summer long — they’re a hit with everyone (and I secretly stash a few for myself!).

Ingredients

• 2 cups fresh or frozen raspberries

• 1/2 cup freshly squeezed lemon juice (about 2–3 lemons)

• 1/3 cup honey or maple syrup (adjust to taste)

• 1 cup cold water

Instructions

1. Blend: In a blender, combine raspberries, lemon juice, honey, and water. Blend until smooth.

2. Strain (optional): If you prefer smoother popsicles, strain the mixture through a fine mesh sieve to remove seeds.

3. Pour: Carefully pour the mixture into ice pop molds.

4. Freeze: Insert sticks and freeze for at least 5–6 hours, or overnight.

5. Enjoy: Run molds under warm water for a few seconds to release, and enjoy on a hot day!

Sarah’s Tips

• For sweeter pops, taste the mixture before freezing and add more honey if needed — raspberries can be tart!

• No molds? Use small paper cups and popsicle sticks — just cover the top with foil and poke the stick through to hold it in place.

• Make it fancy: Add a few whole raspberries or lemon slices into the mold before pouring for a pretty twist.

• Adult version: Try adding a splash of sparkling water for fizz before freezing.

Nutrition (per pop, approx. based on 6 pops)

• Calories: 60

• Carbs: 15g

• Sugar: 13g (from fruit + honey)

• Fiber: 2g

• Protein: 0g

• Fat: 0g