Recipe for Raspberry Lemon Popsicles
Grab your favorite popsicle molds and give this refreshing treat a try!
Ingredients
- 2¼ cups coconut milk
- 2½ teaspoons unflavored gelatin powder
- ½ cup maple syrup
- 1 lemon zest
- 1 teaspoon gluten-free pure vanilla extract
- 1/8 teaspoon sea salt
- ½ cup fresh raspberries
Directions
- Place ¼ cup of the coconut milk in a medium bowl. Sprinkle gelatin over the coconut milk and set aside for 5 minutes.
- Add remaining 2 cups of coconut milk, maple syrup, lemon zest, vanilla, and sea salt in a saucepan on medium high heat for 5 minutes. Whisk the gelatin into the saucepan and continue whisking until all of the gelatin is dissolved.
- Place the mixture in the refrigerator for 15 to 20 minutes. Place 3 to 4 raspberries in each ice pop mold, then fill with the mixture. Place the pops in the freezer to set for 4 hours.
Serves 6
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