Raspberry and Lime Ice Pops

Raspberry and Lime Ice Pops

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.

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