Step by step

Method

8 steps

1. 1

   Heat sugar with 3/4 cup water in a small saucepan until sugar dissolves.

2. 2

   Pour into large bowl, add remaining 1 cup cold water.

3. 3

   Let cool, a process you can hasten along by setting it in a shallow bowl of ice water or placing it in the fridge (or freezer, but briefly) while you prepare the raspberries.

4. 4

   Meanwhile, puree raspberries in a food processor or blender until they’re as liquefied as possible.

5. 5

   If you’re as irked by gritty raspberry seeds as I am, stir the puree through a fine-mesh sieve, trying to press out all the raspberry puree that you can, leaving the seeds behind.

6. 6

   I ended up with 1/3 cup strained puree; don’t worry if you get a smidge less.

7. 7

   If you’re unbothered by raspberry seeds, you can skip this sieving step.

8. 8

   Add raspberry puree and lemon juice to cold sugar-water mixture and stir until combined. Pour into popsicle molds and freeze as manufacturer suggests.