I always keep organic raspberries in my freezer. They are so much more cost efficient than “fresh” berries which have lost their nutrients by the time they find their way to my belly. I keep them on hand so that I can make smoothies, or throw them in tasty treats, like these raspberry cream popsicles.
I know it’s not quite yet summer up here, but I’m starting to feel antsy. I’m practically making it be summer. Now, I know you’re sitting there and thinking, “Who does she think she is, ‘making it be summer’?” so let me clarify. I’ve stopped wearing my boots and opted for my little flats, I wear my sunglasses whenever I can, and, most importantly, I’ve been making summer treats. It’s all about the state of mind, right? Right.
Making popsicles is practically effortless, provided that you have a functioning freezer. I’ve noticed that my freezer is moody, and I need to check its temperature before I start making popsicles. Last time I tried making popsicles, all I ended up making was really cold pudding. Don’t get me wrong, it was really good, it just wasn’t what I was hoping for.
These raspberry cream popsicles are quite easy. You don’t even need to respect exact proportions to make these. Taste the mix before putting it in your popsicle molds, and you’re good to go.
Raspberry Cream Popsicles
1 to 1 1/3 cup frozen or fresh raspberries*
1/2 to 2/3 cup full fat coconut milk
3-4 tbsp maple syrup
*My raspberries have been crushed by the contents of my overstuffed freezer so I used the minimum amount, but if yours still have their shape, you may need to increase the amount.
Blend all the ingredients together. Taste and adjust to your liking. Pour into popsicle moulds and freeze for several hours. To remove them easily from the moulds, run them under hot water for a few seconds.