Growing up, I was always jealous of the kids who went to the beach for vacation.
Despite the fact that I’ve lived in Baltimore my whole life, the first time I ever went to Ocean City, Maryland in the summer was for “Senior Week” after graduating from high school.
When I was a kid, I went on vacation with my family to the Adirondack Mountains of Upstate New York, where my mom spent her summers as a kid.
As an adult, I truly appreciate the Adirondacks and still spend a week of every summer up there with my husband and family. I now look forward to the beauty, solitude and slower pace of mountain life.
But when I was a kid, the mountains weren’t exactly “the place to be” in the summer.
It wasn’t cool to have to drive 8+ hours to get to our vacation spot when all of our friends and classmates had a 3 hour drive to the beach. As a 14-year-old, spending 1-2 weeks in a cabin in the woods with no friends wasn’t as appealing as walking around on the boardwalk, playing in the ocean and sand, or laying out on a towel at the beach. Although looking back, it probably wasn’t as bad as I thought it was at the time. It’s just that when you are a teenager, you would rather be hanging out at the beach with your friends instead of spending it with your family in an Adirondack Cabin in the North, (the cabin was beautiful though and probably the best part of the vacation). I was able to get a lot of peace and quiet up there though, which I did welcome. I think I would love a vacation like that now.
Though I didn’t always appreciate the awesomeness of the mountains as a kid, there’s one thing I always loved about being “Up North.”
Ever since I was a little girl, I have loved raspberries.
To this day, I still can’t find anything that matches the taste of freshly picked wild raspberries from bushes lining the mountain roads. Maybe it’s the clean, crisp, cool mountain air. Whatever it is, I can’t get enough of them.
For today’s super simple, kid-friendly recipe, I used black raspberries, but feel free to use red raspberries instead! Either one will work.
Berries are one of the anti-cancer, anti-fat storage GBOMBS foods. They are also lower in sugar than almost any fruit, especially raspberries, which contain a mere 5 grams of naturally occurring sugar in a one cup serving.
Raspberries are high in filling fiber and are supercharged with disease-fighting, anti-aging antioxidants. Click here to read even more about the amazing health benefits of raspberries!
The pairing of tart raspberries with tangy lime juice and creamy coconut milk makes for a refreshing sweet treat that you and your kids will love!
As always, these popsicles are dairy-free, so everyone can enjoy them. 🙂
Tart & Tangy Black Raspberry & Lime Popsicles
- 1.5 cups fresh raspberries (I used black raspberries for this recipe, but you could use either kind or a combo)
- 1 can full fat coconut milk (I use this kind)
- Juice of one lime
- 2 teaspoons pure vanilla extract
- 1/4 cup pure maple syrup or honey (I used raw honey when I made them but plan to try the maple syrup option next time!)
Click here for the full directions on how to make them from A Soulful Appetite. Enjoy!