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Recipe Summary

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

181 calories; fat 0g; saturated fat 0g; protein 1g; carbohydrates 47g; fiber 4g; cholesterol 0mg; sodium 6mg.
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