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Raspberry Lemon Ice Pops

Name: Raspberry Lemon Ice Pops
Prep time: 15

(8 votes, average: 4.13 out of 5)

15 min prep

6 servings

Carrot Icon for Number of Ingredients Size

4 ingredients

Sometimes during treatment, especially in the summertime, all you want is something cold and sweet to soothe you. Humid summer heat can make you feel so much worse. These delicious Raspberry Lemon Ice Pops...

2½ cups fresh or thawed frozen raspberries (plus their juices)
1 cup water
Juice from 1 lemon (for a sore mouth, see Ann’s Tips)
3 tablespoons agave syrup, to taste

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Nutrition Facts

Calories

54 cals

Fat

1 g

Saturated Fat

0 g

Polyunsaturated Fat

0 g

Monounsaturated Fat

0 g

Carbohydrates

13 g

Sugar

8 g

Fiber

4 g

Protein

1 g

Sodium

3 mg

Directions

Puree in a blender until smooth. Strain, pressing solids to extract as much liquid as possible. Taste for sweetness.
Pour puree into an ice pop tray or mold. Freeze for 4 hours or overnight. Keep frozen.

Chef Tips

If you have mouth sores and need to cut down on acidity, instead of the juice of a whole lemon, just add 1 teaspoon of lemon juice to lift the taste of the raspberries plus 1 tablespoon of water.

Ice pop trays and molds can be purchased at some grocery stores or any kitchen supply store. Silicone trays are the easiest and most comfortable to handle, particularly if you have any neuropathy in your hands.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.