Don’t let the carrot fool you: this easy Raspberry Carrot Popsicle recipe is totally kid friendly.
I just came home with 6 pints of raspberries that were $1 each. They’re going to go quick as you can imagine so I’m spending today whipping up some yummy raspberry treats.
It’s 97 degrees today in Chicago (in September!) so it’s a perfect treat for Elise and Liam.
The idea to sneak in some carrots came from this carrot mango raspberry popsicle recipe. I altered the recipe by leaving out the mango, altering the raspberry/carrot ratio, lowering the sugar, and instead of cooking the carrots first I just threw them in raw thanks to my BlendTec blender.
The BlendTec pretty much pulverizes everything, seeds and all, but if you have a less powerful blender you might want to go the carrot cooking route and optionally strain the raspberry seeds.
No straining for me. The whole project took less than 5 minutes and these Raspberry Carrot Popsicles passed my most picky eater’s taste test with flying colors.
1 cup washed fresh raspberries (I think frozen would work too)
1/2 cup raw carrots (I used baby cut)
2 tablespoons sucanat (dried cane sugar) or sugar (or to taste)
1/2 lemon, squeezed
Add everything into your blender. I used raw carrots but you can steam them first if you have a less powerful blender. Push your Whole Juice button (or the most powerful setting on your blender).
Pour and freeze.