Mixed Berry Popsicles
Updated Jun 29, 2020
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Warm weather and sunshine means it’s time to whip up these healthier, homemade mixed berry popsicles, with vibrant berry layers.
I love warm weather and sunshine. Plain and simple. I always say that’s the reason I live in California – because the weather is absolutely perfect 9 months out of the year! Which isn’t too bad of a batting average. But for those months when it’s less than perfect, you’ll usually find me heading south to the equator or Southern Hemisphere to hijack their summer.
Perpetual, year-round summer is kinda ideal in my books!
So now that we’re a day shy of June (which is close enough to summer for me), I’m thinking it’s time for some homemade mixed berry popsicles. You agree?
Homemade popsicle are not only delicious (with endless fruit combinations) – they’re far healthier and contain less sugar and nasties than their supermarket counterparts. Good stuff.
But as usual, I couldn’t decide on exactly which berries to use, so I decided to use them all! Sorta like my Paleo pancake recipe with triple berry compote or my raw mixed berry and vanilla bean cheesecake. It seems I can never choose just one berry. But I say why choose when they all taste so good?!
PS – if you’re looking for the popsicle mold I used, it’s this one.
Mixed Berry Popsicles
- 1 cup blackberries
- 1 cup boysenberries
- 1 cup strawberries
- 1 cup raspberries
- 4 tbsp honey, or maple
- 4 tsp lemon juice
- Place the blackberries in your food processor. Add 1 tbsp honey and 1 tsp lemon juice. Pulse until you have a fine puree.
- Pour the blackberry puree into the bottom of your popsicle molds. Place into the freezer for 15 minutes.
- While your popsicle mold is in the freezer, wash your food processor.
- Repeat the first two steps with boysenberries, then raspberries and finally strawberries.
- Place your popsicle sticks in your popsicle mold and place in the freezer for at least 4 hours to fully harden.
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