These popsicles are rich, sweet and have a sour tang from the raspberries and lime. They are beautiful and bright and have simple good for you ingredients, too but feel indulgent. They hit the spot on a summer night after dinner or after a day in the sun with a glass of cucumber water. They aren’t like your store-bought fruit juice pops, as raspberries and blackberries are naturally high in fibre and a bit of added coconut oil helps slow down the release of sugars into the blood steam. Hydration and anti-oxidants play a huge role in skin health and as well, the antioxidants in raspberries and blackberries help combat oxidative damage caused by excess heat and sun exposure. This recipe makes 6 popsicles in an old school mould but depending on your popsicle mould might make more.
1 cup frozen blackberries, thawed
1 ½ cup frozen raspberries, thawed
1/3 cup maple syrup
¼ cup coconut oil
1 juicy lime, juiced (or two not as juicy limes – you want a good 2 tbsp.)
Once the berries are completed thawed and at room temperature, blend in a high-speed blender for at least 30 seconds until smooth and creamy. Spoon into popsicle moulds, top with popsicle sticks and freeze overnight.
Sarah Wight is a patient coordinator at Ocean Rock Wellness and a qualifying nutritional therapist. You can find her on instagram at @ourislandtable.