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Raspberry Pucker Pops



  • 24 ounces thawed frozen raspberries and their liquid
  • 3/4 cup sugar
  • 1/2 cup strained fresh lemon juice
  • 1 cup cranberry/raspberry juice

Nutrition Information

  • calories 181
  • fat 0 g
  • satfat 0 g
  • protein 1 g
  • carbohydrate 47 g
  • fiber 4 g
  • cholesterol 0 mg
  • sodium 6 mg

How to Make It

  1. Put 24 oz. thawed frozen raspberries and their liquid, 3/4 cup sugar and 1/2 cup strained fresh lemon juice in a food processor and process until smooth. Press mixture through a fine sieve set over a bowl and discard seeds. Whisk 1 cup cranberry/raspberry juice into mixture. Transfer mixture to a measuring cup that has a spout and pour into 1/3- to 1/2-cup ice-pop molds and insert sticks. Freeze until firm, about 3 hours and up to 2 weeks. Unmold.