Raspberry PopsRomulo Yanes
Recipe information
Yield
Makes 8 to 10
Ingredients
3 6 ounce containers fresh raspberries
1/2 cup sugar
2 tablespoons fresh lemon juice
Preparation
Purée all ingredients and 3/4 cup water in a food processor until smooth. Set a fine-mesh strainer over a medium pitcher; strain, pressing on solids to measure about 3 1/2 cups purée. Divide among molds. Cover; insert ice-pop sticks. Freeze until firm. Dip bottoms of molds into hot water for 20-30 seconds to loosen pops. Remove from molds and serve.
