I realized today that I've been really into making popsicles this summer, but haven't posted a single recipe. How rude.
Popsicles are like...food's answer to summer. Too hot? Have a popsicle. They're cold, refreshing, and involve almost no effort to make whatsoever. No stove/oven required.
If there was one down side to popsicles in the summer, it'd be that they get a little melty. But really, that just means you're eating them too slowly, and that sounds like more of a personal problem.
These Raspberry Buttermilk Pops are sweet and tangy. The buttermilk flavor isn't overwhelming, but it adds just enough oomph to elevate this guy to something a little more interesting than your average pop.
Raspberry Buttermilk Pops
recipe adapted from People's Pops
makes 5 popsicles
8 - 10 ounces fresh raspberries
1/3 cup simple syrup (plain is totally fine, but I used cherry-infused simple syrup instead)
juice from 1/2 a lemon
1/3 c. low-fat buttermilk
- Puree berries and lemon juice.
- Strain mixture to remove seeds (optional).
- Stir in simple syrup until thoroughly combined.
- Taste, and add more simple syrup if desired. The mixture will lose a little bit of sweetness once frozen.
- Add in buttermilk. You can stir until combined, or, you can just swirl it in.
- Pour mixture into popsicle molds, and freeze overnight.