I spent much of last week and the weekend in Nevada with my girlfriends. One of my nearest and dearest was getting married and there was MUCH celebrating. Celebrating for us often means many, many toasts and drinks. With many drinks, comes a very tired body and mind in the days after. I spent much of Monday lounging on my brothers couch, playing make-up with my niece, and wishing I had these ice pops I concocted before I left Michigan.

Perfectly refreshing and not shy in flavor, Sean managed to devour most of them before I even came back home. Though that means there were less for me, it’s all good because that’s how I know they were a hit. Booze-free and bracingly tart, these ice pops are a frozen, lemon-berry treat on a stick.

Raspberry Lemonade Ice Pops

These pops are VERY lemony and tart. If you like a less tart lemonade add more sugar to taste or dilute with a bit more water to taste. 

1 pint raspberries

3/4 cup sugar plus 2 Tablespoons, divided

3 cups water

1/2 cup fresh squeezed lemon juice

Puree the raspberries in a blender with 1/4 cup of the sugar. Strain through a fine mesh sieve, pressing to extract as much puree as possible, discard seeds.

In a small saucepan combine 1 cup of the water with the remaining sugar (1/2 cup plus 2 Tablespoons) to dissolve, bring to a boil for 1 minute. Remove from heat.

In a large bowl combine raspberry puree, syrup, lemon juice, and remaining 2 cups water, stir well to combine. Divide the lemonade mixture between 12 ice pop molds (I use this one). Freeze for 30 minutes, insert sticks, continue to freeze another 6-8 hours until frozen solid.