Sweet tart tropical Raspberry Popsicle with a dash of lime and a pinch of salt to draw out a fuller intense flavour of the raspberries.
Melt in your mouth. And, indulge in lushness.
This dish will eliminate any belief that vegan food can’t be made with a few simple home ingredients.
Make this:
- When it’s sweltering outside and you need to cool down from the blazing heat
- When you’ve got a kiddie’s summer party and popsicles to go around will have them enjoying the fun outside even more
- When you’ve a barbecue going with the bevvies flowing and popsicles are your answer to keeping your temperature down
Raspberry Popsicle was inspired when picking raspberries at a friend’s allotment on a hot sunny day and returning home to make Raspberry Popsicles to round off the sumptuous day.
Raspberries have a short season and short shelf life so best to consume fresh. Raspberries are native to Australia and are cultivated in poly tunnels and nurseries in the UK.
Raspberry Popsicle is vegan, raw and paleo.
What to do next
Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.
My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
Love.
Edward x
Ingredients
- 125g raspberries
- 20g raw unrefined cane sugar
- ½ lime juice
- Pinch of salt
Instructions
- Whizz the raspberries with the sugar, lime juice and salt in a high-speed blender.
- Spoon the liquid into a popsicle mould.
- Place in the ice cream stick and freeze for a few hours.
- When ready to serve, pop out popsicle to release.
- As an option, decorate with some desiccated coconut before serving.
