We have fresh raspberries again today (well, had, anyway. Raspberries do not tend to last in a house with three kids). Anyway, I managed to hide a few from the kids for a second attempt at making an ice pop with fresh raspberries:
Since I hadn’t liked the berries in last week’s chocolate raspberry ice pop, I decided to try something a little different today. Instead of using just plain raspberries, I crushed them first with a little sugar. I didn’t want to puree them because I wanted to maintain that chunky, fresh-fruit texture. But crushing worked nicely. I used all of the raspberries you see in the photo above and probably 1.5 teaspoons of sugar to make one ice pop.
I like how the berries stained the lemonade pink but also kept their own integrity. However, I think I put a little too much sugar in the raspberries. The popsicle was a little too sweet. Still, the crushed berry/sugar mixture was much nicer than just plain raspberries. I think I’m on the right track.