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Raspberry & Beet Popsicles
- 3 cups red or golden raspberries
- 1 tablespoon fresh beet juice, more as desired (optional if you don't have a juicer on hand)
- ½ cup plain sugar syrup or honey, see below for how to make sugar syrup
- 1 ½ tablespoons lemon juice
- In a blender, pulse the raspberries and beet juice several times.
- Add the sugar syrup and lemon juice and blend until smooth. (If desired, pass the mixture through a sieve to remove seeds. Personally, I never bother.)
- Pour into popsicle molds and freeze until completely firm, at least 4 hours.