Raspberries only really reach their peak of ripeness – sweetness, flavor and antioxidant capacity – in the summer. Just like all berries, raspberries are fragile and if picked too early, they lack flavor. This makes frozen raspberries a particularly good year-round choice, since they’re picked at the peak of ripeness and flash-frozen to preserve their flavor, nutrition and the overall integrity of the fruit.
20 ounces frozen Champlain Orchards organic raspberries
½ cup honey
Juice of 1 lemon
¼ cup gelatin
¼ cup water
2 tablespoons Creme de Framboise, optional
Warm the raspberries, honey and lemon juice in a saucepan over medium-high heat until they soften, and lose their form, about 8 minutes.
Set a fine-mesh sieve over a clean saucepan, and strain the raspberries through the sieve, pressing down to preserve the pulp. Discard the seeds.
Spoon the gelatin into a small bowl, cover it with water and allow it to soften.
Transfer the puree back to the stove, and bring to a boil over medium-high heat.
When the raspberry puree begins to bubble, whisk in the softened gelatin. Remove the raspberries from the heat, stir in the Creme de Frambroise and pour the puree into popsicle molds.
Freeze overnight or until solid.
Dip the bottoms of the molds into lukewarm water to loosen them, then serve.
If you can get your hands on raspberry honey for this recipe, do it! It’ll give these popsicles subtle, floral notes steeped with raspberry flavor. Just a level up. But don’t worry: Any honey will do.
Creme de Framboise is a ruby red, sweet raspberry liqueur. In this recipe it helps to enhance and reinforce the flavor of raspberries. It’s a tiny amount spread over 8 popsicles, and I let my children enjoy it; however, you can omit it if you like.
This recipe was developed in partnership with the National Processed Red Raspberry Council.
- Adapted from Nourished Kitchen