The dog days of summer are yet to come, but in Alabama even the mid-June heat is oppressive. Once-tolerable activities like walking the dog or mowing the lawn are now major energy zappers. But there’s no rest for the weary; these things still have to be done. Luckily, I’ve found a recipe for a cool treat that my children and I look forward to after being outside taking care of business.
Raspberry popsicles are a big hit at my house this summer. In fact, it’s hard to keep my freezer stocked! I grab one almost every day when I get home from work. My kids, who are out of school for the summer, eat several throughout the day — grabbing one whenever someone needs a quick cooldown or is craving something sweet.
In addition to these tasty treats being ice cold and the perfect hot-day refresher, raspberries are healthy. They help prevent cancer and contain a generous 8 grams of fiber per cup. I’d choose my homemade Raspberry Pops over artificially sweetened, syrupy Otter Pops, King Cones and other unnatural desserts any day!
Raspberry pops
- 2½ cups fresh raspberries
- 1 cup raspberry juice
- 2 tablespoons of honey
- In a blender, puree 1½ cups raspberries, raspberry juice and honey until smooth.
- Fold in the remaining cup of raspberries.
- Divide the contents into small paper cups. Cover and freeze until semi-firm (about 90 minutes).
- Once semi-firm, add Popsicle sticks to the center of each cup then return them to the freezer.
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