Healthy Raspberry Sorbet Popsicles (Paleo + Vegan)
Made with just 2 ingredients, these healthy raspberry popsicles taste like a scoop of velvety smooth raspberry sorbet. They're easy to make, naturally sweetened, and allergy-friendly to boot!
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Servings: 10 Popsicles
Calories: 45kcal
Equipment
Ingredients
For the Raspberry Sorbet Popsicles:
- 1 pound raspberries (fresh or thawed from frozen*)
- 1-1 1/2 cups white grape juice (or apple juice)
For Optional Chocolate Shell Drizzle:**
- 1/2 cup chocolate chips (allergy-friendly, as needed!)
- 2 teaspoons coconut oil
- Optional toppings: mini chocolate chips, chopped nuts, sprinkles or crushed freeze-dried raspberries, to decorate
Instructions
FOR THE RASPBERRY SORBET POPSICLES:
- Combine. In a blender or food processor, combine raspberries and white grape juice.
- Puree until as smooth as possible, pausing the blender as needed to scrape down the sides of the blender.
- Strain the raspberry purée through a fine mesh sieve to remove the seeds. (Even if the mixture looks smooth, the seeds get unpleasantly gritty in the freezer. It's worth taking the time to strain it!)
- Freeze. Cover with a lid and insert popsicle sticks. Place on a level surface in your freezer and freeze for at least 4-5 hours, or until completely solid.
- Serve & Store. To release from popsicle mold, run the wells of the popsicle mold under cool water (not warm water or hot water, or they’ll melt!) for a few seconds and use a side-to-side motion to release popsicle from the mold. Store leftover popsicles in a single layer in an airtight freezer bag or freezer-safe airtight container in the freezer up to 2 weeks.
TO DECORATE WITH CHOCOLATE SHELL + TOPPINGS:
- Prep. When the raspberry popsicles are firmly frozen, set out a baking sheet lined with parchment paper or a silicone mat. Have any toppings you plan to use close by, since you'll need to work quickly when you get started. Some of my favorites are crushed freeze-dried raspberries, chopped pistachios, sprinkles, or mini chocolate chips.
- Melt. In a small microwave-safe bowl, combine chocolate chips and coconut oil. Gently melt in 10-20 second intervals, stirring in between each interval until the melted chocolate mixture is smooth and glossy.
- Drizzle. When the chocolate is melted, remove raspberry popsicles from freezer and place on prepared baking sheet. Drizzle with chocolate shell and immediately sprinkle with your desired toppings. The chocolate will harden with a minute or two! Enjoy right away, or return them to the freezer until you're ready to serve.
Notes
- FRESH VS FROZEN BERRIES. You can use fresh raspberries OR frozen raspberries for these raspberry popsicles! One thing to note is that fresh raspberries can foam a bit in the blender. This won't impact the flavor at ALL, but it may give the popsicles a less streamlined look. If you want them to look super uniform and polished, frozen raspberries are the better choice! If using frozen berries, you'll need 1.5 (10 oz) bags of frozen raspberries. I thaw mine before blending to speed things up.
- WANT THEM SWEETER? I find the natural sweetness of the raspberries and juice are usually enough for me, but if your raspberries are on the tart side, you can add a little drizzle of honey, pure maple syrup, or agave to the mixture, as needed. (Of course, some sugar or simple syrup will also work!) Just follow your taste buds!
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Nutrition
Serving: 1Popsicle (calculated without chocolate shell) | Calories: 45kcal | Carbohydrates: 11.1g | Protein: 0.5g | Fat: 0.3g | Sodium: 2.7mg | Potassium: 803.5mg | Fiber: 2.9g | Sugar: 7.4g | Vitamin C: 22.7mg | Calcium: 14.3mg
Nutrition facts are an estimate only and will vary based on brands and amounts used.
Find it Online:
https://www.onelovelylife.com/raspberry-sorbet-popsicles/