Making a luscious fruity popsicle requires the ripest fruit. The riper the fruit, the less sugar you will have to add for sweetness. This simple blend of raspberries and mint is refreshing for hot summer days. Add vodka to your popsicles recipe to kick things up a notch for an impromptu after-work party or make virgin ones for lazy hot Sunday afternoons.
First, you’ll make a simple syrup base infused with mint, add a bit of unfiltered cranberry juice and then add mashed whole raspberries for texture. It’s recommended that you make the simple syrup a few hours before so the mint really has time to steep in the sugar water. If you’re short on time, you can always stick the simple syrup in the freezer to cool it faster.
Most popsicle molds contain 6 pops of 4 ounces each so this recipe will make about 24 ounces of liquid.
- Cook Time
- Prep Time
- 1 cup water 8 ounces
- ¾ cup sugar
- ½ cup mint leaves about 5 sprigs
- 1 cup unfiltered cranberry juice 8 ounces
- 1 pint of raspberries 2 cups
- 4 ounces high quality vodka optional
- First make the simple syrup by combining the sugar, water and mint in a small saucepan.
- Bring to a gentle boil and then simmer over medium heat for 5 minutes, stirring occasionally and crushing the mint with a wooden spoon.
- Remove from heat and transfer the mixture to a clean bowl (a mixing bowl with a spout or pitcher is best) and allow the mint to steep for at least 1 hour.
- Mash the raspberries with a fork in a bowl and run the pulp through a fine metal sieve to remove the seeds. Be sure to reserve all the juices and add to the mint syrup.
- Add the cranberry juice and vodka to the mixture, stir a few times and pour into the popsicle molds.
- Freeze until solid.