Looking for a last-minute summer treat? These Raspberry Lemonade Popsicles are the perfect way to beat the heat and nourish your body, inside out! Made with just 4 simple ingredients, they’re not only delicious but also packed with collagen to support healthy skin, hair, and bones. Talk about a summer treat with benefits. Plus, they taste absolutely AMAZING. Don’t take our word for it – have a go yourself.
Servings: 6 popsicles
Nutritional Info per Popsicle: 120 kcal
Ingredients:
- 350g fresh or frozen raspberries (thawed, if frozen)
- 30ml fresh lemon juice
- 2 scoops Protein Works Clear Collagen 360 (a health and beauty beverage designed to support skin elasticity, joint health, and overall well-being)
- 2–3 Tbsp honey or maple syrup
- 180ml water, to blend. Add more if need just to loosen the mixture. You don’t want it too wet, as it won’t freeze
Method:
- Place raspberries, lemon juice, honey, and water in a blender. You can hand whisk but the mixture might not be super smooth, it complete depends on whether you minds some fruity chunks in your ice lolly
- Puree until smooth and creamy
- Taste and add additional lemon juice or honey, if desired
- Pour into popsicle moulds (leave room for an additional raspberry or two)
- Cover with lid and insert popsicle sticks
- Freeze 3-4 hours, or until completely solid & enjoy
Tips:
- The most important thing is to leave them freeze long enough! You can leave them in freezer overnight to make sure you popsicles are ready. It will usually take 3 hours to be completely frozen (however, as above, this does depend on the mixture)
- To remove the popsicles from the mould, run the outside of the mould under cold water for a few seconds to help loosen them. Then firmly grip stick and gently wiggle side to side to loosen popsicles
- Use a form of funnel or measuring jug to make the pouring easier. If you do not have a blender with pouring side, filling the popsicle mould can be tricky (read messy!)
- Have fun with the ice lolly moulds, there are so many amazing shapes available now. These would even work as a different take on an ice cube. Just remember the larger your mould, the longer you may need to freeze the mixture
Want more inspiration? Check out our other high-protein ice cream and summer dessert recipes:
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