I really feel like I’ve been off my popsicle game for the last few Summers. There’s just a treasure trove of awesome ideas in the Planet Byn archives (like Peaches & Cream Popsicles, Rhubarb Creamsicles, and Mocha Fudgesicles to name a few), but I haven’t made anything new in a few years. Last year’s Frosé obsession is partly to blame!

I’m not normally one for an ice pop, but these Pink Lemonade Popsicles from Smitten Kitchen were just calling to me, and looked so refreshing. All you need is some raspberry puree, sugar, lemon juice and water! I found the mixture a bit too sweet, so I added an extra 1/2 cup or so of water and that was perfect. They’re like consumable air conditioning on a stick!

Pink Lemonade Popsicles

Source: Smitten Kitchen

Ingredients

• 1 3/4 cups water
• 3/4 cup sugar
• 1 cup (~140 grams) raspberries, pureed and strained to remove the seeds
• 1 cup lemon juice

Directions

1. In a microwave safe bowl or measuring cup, add 3/4 cup of the water and the sugar, and heat in the microwave for 1 minute, then remove to stir, and heat again for another minute, or until the sugar has dissolved. Pour into a large (i.e. 4 cup) measuring cup, or a pitcher with a spout, then add the last cup of water, the raspberry puree, and the lemon juice. Stir to combine and then taste to see if you want to add a bit more water.
2. Pour mixture in popsicle molds, and after about an hour (or whenever they’re halfway frozen) insert sticks. Freeze until solid.