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.
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!