
Raspberry and Lime Ice Pops
Share
What you will need:
2 cups raspberries (frozen work well)
¼ c Patricia and Paul Raspberry Dark Balsamic Vinegar
½ c honey
1 c lime juice (about 8 limes)
Preparation:
In a saucepan over medium heat, bring the raspberries, balsamic, and honey to a simmer until soft and cooked through, about 10 minutes.
Place in a food processor and blend until smooth. Pour through a find mesh strainer into a large bowl to remove any extra skin and seeds. Add the lime juice and 1-1/2 c cold water, mixing well.
Pour into ice pop molds or small 3-4 oz paper drinking cups and place an ice pop stick in the middle of each.
Freeze for at least 6 hours. To remove from the molds, dip in near boiling water for 5 seconds to loosen slightly. Eat immediately. Any uneaten ones can be wrapped in parchment paper, placed in resealable plastic bags, and returned to the freezer for later.