Pure Raspberry Pops

by | Jan 21, 2014 | 33 comments

Pure Raspberry Pops - Cook Republic


My mind is drawing a blank as I prep this post. All I can think of is the postman. Sigh! One would think I had developed irrational and out-of-character feelings for this human figure shrouded in a flappy fluorescent shirt and flappy navy pants with all of his face and head covered by a helmet and googly sunglasses. Riding a lightweight bike nonetheless, one equipped with a flag of sorts, weaving in and out of driveways expertly sliding in letters and magazines and only sometimes aiming a heavy parcel at the door if it doesn’t say "fragile" on top. Today I am waiting for him and it is because an advance copy of Tasty Express (click link to pre-order in Australia, in NZ!) has been express posted to me and I will get to hold my first cookbook in my hands today. Sigh!

So don’t mind me if I don’t ramble on with the usual pre-post chatter and instead leave you with a good old fashioned ice pop recipe and heaps of eye candy. I have always preferred creamy milky pops, often with chocolate. But in the last few years, I have begun to reap the benefit of pure fruit desserts and healthy frozen blends made with fresh ingredients. Homemade ice pops made with frozen fruit are a healthier and cheaper option to stay cool on those ridiculously hot days. Using frozen fruit means you can make them all year round. These pure raspberry pops are low on sugar and dairy-free. They are my favourite way to make an ice pop.The abundance of fruit makes them creamy and the sharp tang of the lemon will make your mouth tingle with anticipation with the very first lick! And if you are cooking from the blog, don’t forget to share your pictures and creations with the hash tag #cookrepublic on Facebook, Twitter or Instagram.


Raspberries - Photo, Sneh Roy


Pure Raspberry Pops - Cook Republic


Making Pure Raspberry Pops - Cook Republic


Raspberry Pops - Sneh Roy, Photo & Styling


Pure Raspberry Pops - Cook Republic. Sneh Roy, photo & Styling


Pure Raspberry Pops - Cook Republic, Sneh Roy - Photo


Pure Raspberry Pops - Sneh Roy, photo and styling






A no-brainer ice pop made creamy with an abundance of pure raspberries and the sharp tang of a fresh lemon. Perfect for a hot day or a low sugar dessert!

Makes – 10



500g frozen raspberries
1 cup water
1/2 cup raw sugar
juice of 1 large lemon



Place raspberries, water and sugar in a heavy bottomed saucepan and simmer on medium heat for 10 minutes until raspberries are softened. Remove from heat.

Cool completely and add lemon juice. Mix well. Pour in the jug of a blender and process until smooth. Using a large sieve, strain the fruit pureé by pressing against the sieve with a wooden spoon.

Pour strained liquid into pop moulds and freeze for at least 4-6 hours before serving.


My Notes

Frozen pops can be unmoulded and wrapped in baking paper or freezer paper and stored in a freezer safe container for later.

You could try this same recipe with any other berry you might have on hand. Try squeezing in some lime and black pepper for an added kick.





Norpro Ice Pop Maker – from Amazon

IKEA Ice Pop Maker – from Fishpond



I love creating easy, vibrant, fresh, everyday recipes and taking gorgeous photos of the food I cook. I have been blogging for 15 years and I have also written a book with over 100 new recipes. If you make a recipe from the blog, Tag @cookrepublic on Instagram. I would love to see!


  1. Joanne

    Hi Sneh

    These look so delicious and refreshing – just what we need on these hot, summer days!

    Would you please tell us where you got your moulds from? I just searched ebay and didn’t find any like yours : (

    Many thanks


    • Sneh

      Hi Joanne, I have just updated the post with links to the ice pop maker. Cheers! S

  2. Kankana

    Omg! I can imagine your excitement Sneh 🙂 It’s quite an achievement and am looking forward to read more.
    I am in love with the pop photos, the color is just stunning sexy!

  3. Medeja

    How refreshing they should be with raspberries..

  4. Melanie Hall

    What a wonderful day – holding your own book in your hands for the very first time – I’m sure this will be just the first of many for you… love your work, off to use my new moulds!

  5. Joanna

    Hug, hug congratulations!!! It must be very exciting! I am new addition to you followers and I have to say I am in love with your work. Your writing style is exquisite not to mention the photography. I hope your book will be available soon in US so I can check it out.
    It is super cold in Boston, so I am not going to make the pops yet:) In few months I will definitely revisit this post!

  6. nags

    exciting times! i’ll wait for a book signing though, a good chance to come by and say hi 🙂

  7. Nicola Galloway

    Wow, how exciting will pre-order myself a copy.

    And how on earth did you get those pops to stand up so straight?! Such a stunning colour.

  8. Erin

    Wow- these look amazing! Thanks for the link to the moulds, it’s so hard to find nice ones.

    I’ve REALLY been craving a chai spiced pop. I think I’ll get onto that!


  9. Helen @ Scrummy Lane

    Love your pictures, as always – stunning! I’ve never made ice pops like these but you’re definitely tempting me to try, especially in this roasting WA heat. Congrats on the cookbook! I can’t imagine what an amazing feeling that must be!

  10. Rosa

    Healthy and delicious! A great summer treat.



  11. Belinda@themoonblushbaker

    Pops have never been my thing; unless you count the splice ice lolly which I adore. However With the summer heat here and combination of too much forzen fruit in my freezer (I have 4 litres of frozen mango) I definitely have to make some pops to wither down the stores.

    And Your pop maker is from IKEA?! Is there nothing they can’t do??

  12. Maureen | Orgasmic Chef

    Sounds like a very exciting day, congratulations. You deserve every success – your talent is amazing.

    I could have used two of these pops today, it was SO hot.

  13. Emma Galloway

    Oh Sneh I can totally understand! I too am waiting for the first glance of my book, although, I have a feeling you’ll be seeing yours first you lucky thing! xx

  14. erin

    Oh these are just gorgeous! The weather has been warm here in California and I’ve noticed I’ve been craving cooler desserts (ice cream has made it’s way back into a nightly ritual.) I think these fresh pops would be a lovely addition! That color is just beautiful!

  15. saucy gander

    Yum! I’ve been popping frozen raspberries straight from the freezer, for a snack. This would be much more dignified…. 🙂

  16. Meera

    Hi Sheh

    Stumbled upon your lovely blog. Love your photography. These pops look so refreshing, will surely try this recipe.
    Meera’a last blog post Warm Freekah Salad with Zaatar Vinagrette.

  17. Petra

    The wait was worth it 🙂 Your book looks absolutely amazing! You should be very proud achieving this in such a short time.

  18. Susan

    Hey Sneh,
    I tried your recipe to make these delicious looking pops yesterday and I managed to steal the show.. This is easy to do and your notes at the end of this are really helpful . Secondly, weather at my place is favorable enough for these. 🙂
    I have been following Martha for a long time and cookrepublic is on the list too.


  19. Amanda @ Gourmanda

    I’ve recently gone dairy-free for health reasons, and almost cried in the supermarket the other day when I was looking for a single serve dessert in the freezer aisle and couldn’t find anything dairy-free. Now I can just make this at home myself!

  20. Keren

    This looks really good! Can’t wait to check out your cookbook!

  21. Alexandra

    Great healthy and simple treat.

  22. john david

    This looks really good! Can’t wait to check out your cookbook! thanks

  23. Marcelus

    I will be excited to pre-order myself a copy.
    And how on earth did you get those pops to stand up so straight?! Such a stunning color.

  24. bigo live apk

    was looking for a single serve dessert in the freezer aisle and couldn’t find anything dairy-free. Now I can just make this at home myself!

  25. Paula

    Tried these and they are amazing. How can I suspend chocolate chips in them? I don’t want to use cream.

    • Sneh

      Thank you! You could semi freeze them and then add choc chips while it is in slushie state. Then continue freezing as recipe states. That should suspend them in the liquid without settling to the bottom. x


Submit a Comment

Your email address will not be published.