Raspberry Lemonade Pops Food

RASPBERRY LEMONADE POPS

Steps:

• In 1-quart saucepan, heat lemonade concentrate and water over medium heat just until lemonade concentrate is completely thawed; remove from heat. Cool. In blender, place 3/4 cup of the lemonade mixture, 1/2 cup of the raspberries and 1/4 cup of the yogurt. Cover; blend on medium speed until smooth. Press mixture through small strainer into medium bowl to remove seeds.
• Divide mixture evenly among ice pop molds. Freeze 4 hours or until firm.
• Divide remaining 1/2 cup raspberries evenly among molds. In small bowl, mix 1 cup lemonade mixture and remaining 1/4 cup yogurt. Divide evenly among molds. Cover each mold with foil; insert stick into each pop. Freeze 4 hours or until firm.
• To serve, remove pops from molds.

LEMONADE POPSICLES (4 INGREDIENTS)

Steps:

• Add lemonade concentrate, whole milk, heavy cream, and grated lemon peel into the container of a high-powered blender. Cover and blend for 30 - 45 seconds until all ingredients are combined.
• Evenly pour the lemonade mixture into popsicle molds. Attach the lid and insert a popsicle stick into each mold.
• Place the mold in the freezer and freeze for 8 hours until the lemonade mixture has fully set and hardened.
• To remove the popsicle from the mold, run cool water over the bottom of the mold for 10 - 15 seconds. Pull on the popsicle stick while gently pushing the bottom of the mold.
• Place individual popsicles in a storage bag. Popsicles will last in the freezer for up to 1 month.

RASPBERRY LEMONADE

Steps:

• In a large pitcher, stir together 3 cups filtered or sparkling water, 1¼ cups fresh lemon juice, and 1 cup Raspberry Syrup. Add 2 cups ice and stir for 20 seconds to mix and chill. Garnish with lemon wheels and serve in ice-filled glasses.

RASPBERRY LEMONADE ICE POPS

Steps:

• In blender, place raspberry lemonade yogurt and frozen raspberries. Cover; blend on medium speed until smooth.
• Divide raspberry mixture evenly among paper cups. Top with vanilla yogurt. Place cups in freezer about 20 minutes or until partially frozen. Insert 1 stick in each cup. Freeze 1 1/2 to 2 hours longer or until completely frozen.
• To eat, peel off paper cups.