These raspberry popsicles are perfect if you’re in the mood for a summery frozen treat. They’re refreshing and so delicious.

Ingredients and substitutions

I like to use fresh raspberries when making these popsicles, but you can substitute frozen raspberries if you prefer. If using frozen, be sure to thaw them first and drain and discard any liquid before adding the frozen raspberries to the blender or food processor.

Three raspberry popsicles on a white plate.

I like to sweeten these popsicles with a small amount of maple syrup. You can omit the maple syrup if you prefer, but the end result will be less sweet in that case. If you’d like to omit the maple syrup, I recommend tasting the raspberry mixture before adding it to the popsicle mold to make sure it’s sweet enough for you.

Vanilla extract enhances the flavor of the raspberries in these popsicles. I recommend using pure vanilla extract as opposed to artificial vanilla flavoring if possible because you can really taste the difference.

How to make them

Add the raspberries, cold water, maple syrup, and vanilla extract to a blender or food processor.

Raspberries and other ingredients for popsicles in a food processor.

Blend until smooth.

A raspberry mixture blended in a food processor.

Transfer the raspberry mixture to a pitcher or large measuring cup with a spout. Pour the mixture, evenly divided, into six portions of a popsicle mold. Add the popsicle sticks, then freeze for at least four hours, or until solid, before serving.

A turquoise popsicle mold with white popsicle sticks.

Storage

Store these raspberry popsicles in the freezer for up to six months. You can either leave them in the popsicle mold or transfer them to a freezer bag or airtight container.

Three popsicles made with raspberries on a white plate.

More summer dessert recipes to try

These dark chocolate dipped pineapple rings are delicious and easy to make.
These sauteed peaches are packed with summery flavor.

5 from 1 vote

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