RecipesMagazine

Raspberry-Mint Ice Pops

Raspberry-Mint Ice Pops
One portion of this dish contains approximately 1g of protein, 0g of fat, and Head to the store and pick up sugar, mint leaves, water, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 8 hours and 15 minutes. It is a good option if you're following a gluten free, fodmap friendly, and vegan diet.

Instructions

1
Combine sugar, 1/4 cup water, and mint in a small saucepan over medium heat; cook 4 minutes or until sugar dissolves, stirring frequently.
Ingredients you will need
SugarSugar
WaterWater
MintMint
Equipment you will use
Sauce PanSauce Pan
2
Let stand 30 minutes. Strain through a sieve over a bowl; discard solids.
Equipment you will use
SieveSieve
BowlBowl
3
Combine mint syrup, berries, and juice in a blender; process until smooth.
Ingredients you will need
BerriesBerries
JuiceJuice
SyrupSyrup
MintMint
Equipment you will use
BlenderBlender
4
Divide mixture evenly among 9 (4-ounce) ice-pop molds. Top with lid; insert craft sticks. Freeze pops overnight or until set.
Ingredients you will need
IceIce
PopPop
DifficultyExpert
Ready In8 hrs, 15 m.
Servings9
Health Score6
Dairy FreeGluten FreeLow FodmapVeganVegetarian
DietsGluten FreeDairy FreeLacto Ovo VegetarianFodmap Friendly
Dish TypesSide Dish
Country Peach Pie
Butternut Squash Soup
Butternut Squash Soup
Pear Spread for Fruit Bread
Corny Garlic Mashed Potatoes
Bran Muffins III
Easy Vanilla Buttercream Frosting
Corn Tortilla Pizzas
First Prize Strawberry Rhubarb Crisp
Hummus
Related recipes
Country Peach Pie
Butternut Squash Soup
Stuffed Artichokes
Butternut Squash Soup
Magazine
Country Peach Pie
Stuffed Artichokes
Pear Spread for Fruit Bread
Corny Garlic Mashed Potatoes
Grandma Gudgel's Black Bottom Cupcakes
Bran Muffins III
Double Chocolate Martini
Corn Tortilla Pizzas
First Prize Strawberry Rhubarb Crisp
Easy Salami Pasta Salad