The Sweet, Tangy Frozen Snack

   

 

Ingredients

For the Raspberry Purée:

8 ounces (1 3/4 cups; 225 g) fresh or frozen raspberries (see note)

3 ounces water (1/4 cup plus 2 tablespoons; 85 g)

3 ounces granulated sugar (1/4 cup plus 2 tablespoons; 85 g)

1/4 tsp fresh orange juice from 1 orange

1/8 tsp kosher salt; for table salt, use half as much by volume

 

For the Yogurt Base:

5 1/2 ounces (3/4 cup; 155 g) strained full-fat Greek yogurt, 5% milkfat (see note)

2 ounces granulated sugar (1/4 cup; 55 g)

2 ounces (1/4 cup; 55 g) heavy cream (see note)

1/2 tsp fresh orange juice from 1 orange

1/4 tsp Crystal kosher salt; for table salt, use half as much by volume

 

Directions

For the Raspberry Purée: 

In a 2-quart stainless steel saucepan, stir together raspberries, water, sugar, orange juice, and salt. Bring to a boil over medium-high heat, then reduce heat to maintain a gentle simmer. Cook, stirring occasionally with a heat-resistant spatula, until the raspberries have broken down and the mixture has slightly thickened in consistency, about 10 minutes. Remove from heat and let cool for 30 minutes. Transfer mixture to a blender and process until very smooth, about 15 seconds. Strain the raspberry purée through a fine-mesh strainer set over a small bowl to remove seeds (you should have 1 cup of strained purée).

For the Yogurt Base:

 In a medium bowl, whisk together yogurt, sugar, cream, orange juice, and salt until well combined.  

 To make the Popsicles: 

Whisk raspberry purée into yogurt base until thoroughly combined. Divide popsicle base evenly between six 3-fluid-ounce popsicle molds and freeze until solid, at least 4 hours (to make filling the molds easier, you can transfer the popsicle mixture to a measuring cup or other vessel with a spout first). To unmold, follow your popsicle mold's instructions. 

 

Notes

This recipe is formulated to make six 3-ounce popsicles, but you can scale it up or down as needed to accommodate popsicle molds of different sizes and numbers.

If using frozen fruit, place the frozen raspberries in a medium bowl and let thaw at room temperature until slightly softened, about 20 minutes. Discard any liquid that has accumulated at the bottom of the bowl before proceeding with the recipe (this will increase the total time of the recipe).

Steer clear of any yogurt artificially thickened with gums or pectin, as its high moisture content can alter the frozen texture.

We highly recommend sticking with full-fat Greek yogurt; substituting with low-fat or skim yogurts will produce icy popsicles with a harsher, more tart flavor. The same goes for heavy cream; substituting with milk of lower fat percentages will produce icy popsicles with a watered-down flavor.

Make-Ahead and Storage

The raspberry purée can be refrigerated in an airtight container for up to 5 days.

After unmolding, each popsicle can be tightly wrapped in plastic and kept frozen for up to 4 weeks. 

 

 

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