Raspberry Lime Popsicles Recipe

Cover a cutting board or dinner plate with two layers of paper towels.

Bring water, sugar, and lime juice to boil over high heat in a small saucepan. Reduce temperature to medium and simmer for 5 minutes.

Reduce heat to medium-low. Remove one cup of lime syrup from saucepan and set aside.

Add raspberries to warm lime syrup in the saucepan and gently simmer for 5 minutes. Do not stir. Use a slotted spoon to lift raspberries from pan and place onto paper towels. Reserve this lime syrup, which will be tinted pink from the raspberries.

Let raspberries cool on paper towels until room temperature.

Divide the raspberries between the ice pop molds. Gently tap molds on countertop until raspberries fall to the bottom of the molds. Fill the molds with just enough of the tinted lime syrup to barely cover raspberries. Molds should be filled only halfway at this point. Discard remaining tinted lime syrup.

Chill in freezer for at least one hour. Once chilled, top off each mold with reserved lime syrup, insert holders, and freeze for at least 3 more hours.

To easily unmold the ice pops, briefly dip the bottom of the molds into very hot water for 5 to 10 seconds.