Raspberry Limeade Layered Quick Pops

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Makes 6 pops

Ingredients

½ cup (3 ounces) fresh raspberries; rinsed and drained
1 tablespoon sugar
1 cup (8 ounces) limeade; divided use

Directions

  1. In a blender, puree raspberries, sugar and ¼ cup (2 ounces) limeade until smooth; set aside.
  2. Remove the Quick Pop Maker from your freezer and insert sticks.
  3. Pour ½ ounce of reserved limeade into each Quick Pop cavity. Allow this layer to freeze completely. 
  4. Next, pour 1 ounce of the raspberry/limeade puree into each Quick Pop cavity. Allow this layer to freeze completely.
  5. Finally, pour ½ ounce of reserved limeade into each Quick Pop mold. (do not go past the fill line!) Allow this layer to freeze completely. Note: We placed fresh raspberry pieces in the last limeade layer before it froze.
  6. Remove the pops with the Super Tool. Repeat with remaining 3 pops. Enjoy your tri-layered Raspberry Limeade Pops!

For tips on making neat layers click here

Tagged with: Pops, Recipes

Posted on: August 26, 2010