Raspberry Pops

• 3 (6 ounce) containers fresh raspberries
• 12 cup sugar
• 2 tablespoons fresh lemon juice

1. Purse all ingredients and 3/4 cup water in a food processor until smooth.
2. Set a fine mesh strained over a medium pitcher; strain, pressing on solids to measure about 3 1/2 cups purse.
3. Divide among molds.
4. Cover; insert ice pop sticks.
5. Freeze until firm.
6. Dip bottoms of molds into hot water for 20-30 seconds to loosen pops.
7. Remove from molds and serve.

fresh raspberries, sugar, lemon juice

Taken from www.food.com/recipe/raspberry-pops-457472 (may not work)