By far my favorite flavor of limber growing up was frambuesa or raspberry. Though it was traditionally made with store-bought raspberry syrup, here I make it from scratch for a fresher taste and a bit less sweetness.
| Level: | Easy |
| Total: | 9 hr |
| Active: | 15 min |
| Yield: | 7 servings |
Ingredients
- 1 pound frozen raspberries
- 2 cups sugar, plus more if needed
Instructions
- Place seven 8-ounce plastic cups on a tray small enough to fit into your freezer.
- Combine the raspberries and 3 cups water in a medium saucepan. Bring to boil and immediately reduce to a simmer. Let the raspberries cook until they’ve lost their color, about 20 minutes. Strain the mixture through a fine-mesh sieve and discard the solids.
- Pour the hot liquid back into the saucepan, add the sugar and stir until the sugar is dissolved. Add 2 cups room-temperature water and stir to incorporate. Taste for sweetness, adding a bit more sugar if you’d like. Set aside to cool.
- Once cooled, pour the mixture into the prepared plastic cups, filling them to about 1/4 inch from the brim. Freeze until fully frozen, at least 8 hours. The limbers will keep in the freezer for up to a month.
Nutrition Facts
| Serving Size | 1 of 7 servings |
| Calories | 257 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Carbohydrates | 65 g |
| Dietary Fiber | 3 g |
| Sugar | 61 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 3 mg |
Reviews
In the neighborhood, we called these ‘frozen lindees’. Five cents.
Fabulous recipe! I don’t discard the solids, but put them in a glass jar in the fridge to use in my granola and yogurt. Can’t imagine there in not still quite a bit of nourishment in the raspberry solids and they still have great raspberry flavor.
I love it, Thank you.
Awesome recipes! Thank you!!! Iris M Perez, Orange City, Florida