Raspberry-Lime Ice Pops
- Yield 6 to 8 ice pops servings
- 2 cups fresh raspberries
- 1 1/2 cups filtered water
- 2 tablespoons freshly squeezed lime juice
- 1/2 cup raw cane sugar, or 6 tablespoons agave nectar
- 1/2 teaspoon lemon zest
In a small saucepan over medium heat, combine the raspberries, water, lime juice, sugar, and lemon zest. Simmer, stirring often, until the sugar is dissolved, the raspberries have softened, and the liquid is thick, about 10 minutes. Let cool for 5 minutes, then puree in two batches in a blender. Strain through a fine sieve or cheesecloth into a bowl, and refrigerate, covered, until completely chilled.
Pour the juice into 6 ice-pop molds (or cups with ice-pop sticks), leaving a 1/4-inch space at the top to allow for expansion after freezing. After filling the molds, if there is any juice left over, water it down and enjoy. Place the pops in a freezer for at least 6 hours, until frozen completely.
Reprinted with permission from The Inspired Vegan by Bryant Terry, De Capo Lifelong Books