Raspberry Popsicle

by Edward Daniel
Caption of Raspberry Popsicle. Image by Edward Daniel (c).

Raspberry Popsicle make a wonderful treat for a hot sunny day.  What I love about this dish is how the combination of flavour melts in the mouth.

Caption of Raspberry Popsicle. Image by Edward Daniel (c).
Serves: 4 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 125g raspberries
  • 20g raw unrefined cane sugar
  • ½ lime juice
  • Pinch of salt


  1. Whizz the raspberries with the sugar, lime juice and salt in a high-speed blender.
  2. Spoon the liquid into a popsicle mould.
  3. Place in the ice cream stick and freeze for a few hours.
  4. When ready to serve, pop out popsicle to release.
  5. As an option, decorate with some desiccated coconut before serving.


By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".


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