Easy Frozen Raspberry Lemonade Treats
Think summer in a freezer: tangy lemonade doing the tango with raspberries, then crashing the party as perfectly shaped frozen treats you can hand to children and call it dinner (don’t judge me). These Easy Frozen Raspberry Lemonade Treats are basically sunshine on a stick — bright, tart, and suspiciously good for morale. They take five minutes to assemble, an afternoon to freeze, and about three minutes to be declared the best thing you’ve ever made by someone who couldn’t even spell “kitchen.”
My husband once tried to “help” by taste-testing one while I was still stirring the sugar into the lemonade. He declared it “still in progress,” then proceeded to drip raspberry-smeared popsicle juice down the front of the fridge and blame the dog. The kids voted on whether cotton-candy would improve them (it did not). Meanwhile I learned that popsicle molds are not actually childproof and that sticky countertops are cardio. Yes, this pan/mold is too small. No, I won’t wash fewer dishes. I will, however, accept praise for production efficiency.
Why You’ll Love This Easy Frozen Raspberry Lemonade Treats
– Bright, tart, and not trying too hard—exactly how I like my desserts and my weekend plans.
– Made with ingredients you probably already have or can definitely forget you bought months ago.
– Kid-friendly, adult-approved (add booze if you want), and photogenic enough to make your feed look like you know what you’re doing.
– Freezer-friendly: you can hoard them like a responsible frozen-food adult or squander them immediately—both are valid life choices.
Time-Saving Hacks
– Use frozen raspberries straight from the bag. Thawing is for daylight people.
– Buy pre-made lemonade or concentrate. Real lemon juice is noble, but also dramatic.
– Pour mixtures into silicone muffin tins with liners if you don’t have popsicle molds — fewer dishes, plus it looks artisanal-ish.
– Skip straining seeds unless you’re serving to the picky eater squad. I’ve learned the hard way that seeds are emotionally triggering for some families.
– Freeze on a flat tray first so the sticks don’t wobble. I learned the wobble the hard way. It’s ugly.
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Serving Ideas
– Serve with a sprig of mint and act like you planned aesthetics.
– Pair with ice-cold rosé if the kids have successfully been distracted for 12 minutes.
– Place on a small plate next to a scoop of vanilla ice cream for “Dessert + Dessert = Dessert Squared.”
– Hand one to anyone who opens the freezer without permission. Works as a parental deterrent or bribe.
What to Serve It With
They’re perfect with backyard BBQs, tacos, or the emotional wreckage of a Tuesday night. If you want to be fancy, serve beside lemon bars or a simple grilled chicken salad to cut the sweetness. Or don’t pair them with anything and call it a palate cleanser. I won’t stop you.
Tips & Mistakes
– Tip: Don’t overfill molds. They expand. Trust me — countertop raspberry slushies are not a feature.
– Mistake: Forgetting to freeze on a flat surface. Popsicle tilt = chaos.
– Tip: If you want smoother texture, blend the raspberries with a splash of lemonade before freezing. If you want rustic, leave them chunky. Both are valid aesthetics.
– Mistake: Using fancy skewers as sticks. They melt. Learn from my glittery failure.
Storage Tips
Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Tip: Keep extras in an airtight container or zipper bag to avoid freezer smells. Label them if you care about your future self.
– Tip: If individual wrapping is your thing, parchment or plastic wrap around each stick keeps them from fusing into a terrifying raspberry brick.
Variations and Substitutions
Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Add lime instead of lemon for a zippier vibe.
– Stir in a handful of crushed strawberries or a splash of vodka for adults-only treats.
– Make a slush version by freezing in cubes and pulsing in the blender with a little lemonade.
Remember it later
Planning to try this recipe soon? Pin it for a quick find later!
Easy Frozen Raspberry Lemonade Treats
Ingredients
Main Ingredients
- 2 cups fresh raspberries you can use frozen as well
- 1 cup fresh lemon juice about 4-6 lemons
- 0.5 cups sugar adjust sweetness to taste
- 2 cups water
Instructions
Preparation Steps
- In a blender, combine raspberries, lemon juice, sugar, and water.
- Blend until smooth and strain the mixture through a fine sieve to remove seeds.
- Pour the strained mixture into ice pop molds and freeze for at least 4 hours.
- To serve, run warm water over the outside of the mold to loosen the pops.
Notes
Featured Comments
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“This refreshing recipe was will make again — the fruity really stands out. Thanks!”
“Impressed! Clear steps and so flavorful results. Perfect for busy nights.”
