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Raspberry Pucker Pops

All You AUGUST 2005

  • Yield:

Ingredients

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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 181
  • Fat: 0g
  • Saturated fat: 0g
  • Protein: 1g
  • Carbohydrate: 47g
  • Fiber: 4g
  • Cholesterol: 0mg
  • Sodium: 6mg
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Raspberry Pucker Pops recipe

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