Raspberry Lemon Ice Pops- cook for your life- anti-cancer recipes
Raspberry Lemon Ice Pops
Servings: 6
Prep time: 15

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 are the perfect antidote to summer chemo blahs, and are totally worth making ahead of time to cheer you up when you are hot and tired. They can especially soothe sore mouths. Sieving the mixture leaves all the raspberry seeds behind, but their taste intact, perfect if you’re on a low-fiber diet. And kids love them too. So go chill with this quintessential summer treat.


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


  • 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

Nutritional Information


54 cals


1 g

Saturated Fat

0 g

Polyunsaturated Fat

0 g

Monounsaturated Fat

0 g


13 g


8 g


4 g


1 g


3 mg

*per serving

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Ann's Tips and Tricks

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.




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