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Raspberry-Lime Ice Pops

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Raspberries and lime are the basis of this cool treats.

It’s still summer, even if the kids have gone back to school. So, here’s a fun idea for giving them a cool treat that’s filled with fresh fruit flavors.

“The raspberry and lime flavors are equally distinct in these bright, refreshing pops,” writes Bryant Terry in “The Inspired Vegan: Seasonal Ingredients, Creative Recipes, Mouthwatering Menus” (Da Capo, $19). “I make them using store-bought molds, but using small cups works just as well. Simple add the prepared juice to the cup, cover it with paper, wrap a rubber band around the paper to hold it in place, poke an ice-pop stick in the center of the paper almost to the bottom of the cup, then freeze as directed. I have found that freezing beverages typically decreases their sweetness. So the juice for making these pops may seem sweet, but after they are frozen the taste will even out.”

But don’t just make these for the kids. Adults will enjoy them, too.

Raspberry-Lime Ice Pops

2 cups fresh raspberries
11/2 cups filtered water
2 tablespoons freshly squeezed lime juice
1/2 cup raw cane sugar or 6 tablespoons agave nectar
1/2 teaspoon lemon zest

In a small saucepan  over medium heat, combine the raspberries, water, lime juice, sugar and lemon zest. Simmer, stirring often, until the sugar is dissolved, the raspberries have softened, and the liquid is thick, about 10 minutes. Let sool for 5 minutes, then purée in two batches in a blender. Strain through a fine sieve or cheesecloth into a bowl, and refrigerate, covered until completely chilled.

Pour the justice onto 6 ice-pop molds or  cups with ice-pop sticks, leaving a 1/4-inch space at the top to allow for expansion after freezing. After filling the molds, if there is any juice left over, water it down and enjoy. Place the pops in a freezer for at least 6 hours until frozen compeltely.

Makes 6 servings.

From “The Inspired Vegan” by Bryant Terry


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