There are a lot of treats that evoke memories from our childhood, but as the summer heat intensifies, we find ourselves reminiscing over icy popsicles enjoyed in the company of friends and family. Last week, we checked out the York Gateway Farmers’ Market in search of inspiration for a new popsicle recipe and we were not disappointed. Behold: rows and rows of fresh raspberries.
It was love at first sight, and we just knew we had to incorporate them into our recipe. We paired our raspberries with Seedless Raspberry Jam and freshly-squeezed lime juice for the perfect balance of sweet and tart. You can alter the ratio of jam to lime juice depending on your taste, but be sure to keep your total volume around two and a half to three cups to ensure you can fill all of your molds.
Just a taste of these popsicles will leave you refreshed and ready to take on the heat… or maybe you’ll need to eat one more, just to be sure!
Raspberry Lime Popsicles
Makes 6 popsicles
- 1 cup Stonewall Kitchen Seedless Raspberry Jam
- ½ cup fresh lime juice
- 1 cup water
- ½ cup fresh raspberries, chopped
- Heat jam in microwave (or in a small saucepan) until loose, but not hot.
- Whisk together the Raspberry Jam, lime juice and water until uniformly mixed.
- Add chopped raspberries and pour mixture into popsicle molds. Freeze 4 hours or overnight.
Follow the directions on your popsicle mold for best results when removing your popsicles once frozen. We found that running the entire mold under hot water for 30-45 seconds worked well.
What popsicle combination should we try next? Wild Maine Blueberry Jam, perhaps?