Lemon Raspberry Popsicle Recipe with Yogurt
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A Raspberry Popsicle is the perfect summer treat, especially when paired with lemony goodness, and these ones are packed with Vitamin C, antioxidants, and a healthy dose of protein too. And they’re so easy to make! All you need are 5 ingredients and a few minutes to pop these pink lemonade popsicles in the freezer.
Table of Contents
Raspberry Popsicle
If you are looking for a tasty way to beat the summer heat, these raspberry lemonade ice pops are just the perfect treat!
Chad and I have a deep love and appreciation for all things lemon, whether it’s sweet treats, savory eats, household remedies, or boozy drinks. And we’re fortunate enough to have a tree full a good portion of the year!
As I was preparing this fabulously flavorful frozen treat, all I could think about was biting into one.
Savoring the layers of tart lemon juice and lemon zest and contrasting sweet raspberries perfectly combined with smooth and creamy protein-packed yogurt.
I guess I wasn’t the only person daydreaming, because there was only one raspberry popsicle left by the time Chad got to them!
Good news is that I was able to whip up a second batch in minutes — this recipe is that easy! The hardest part is waiting for them to freeze.
Next time, I’ll hide them a little better. Seriously… behind the vegetables or something!
Ingredient Notes and Substitutions
- Fresh Raspberries – Look for plump berries with a deep color, and be sure to clean them and pick out any leaves first.
Frozen raspberries will work too — no need to thaw them first! - Lemons – You’ll need at least 2 to get enough juice and zest for your raspberry lemonade ice pops. This is not the recipe for bottled lemon juice. Trust me, it will make a difference.
- Plain Yogurt – For the creamy base. Use Greek yogurt for even more protein, though the mixture will be thicker.
You could also try a flavored yogurt, but reduce the amount of sugar in this case. And know that the color of your pink lemonade ice pops may be different. - Sugar – To sweeten these up a bit and balance the tartness of the lemons and raspberries. It also soaks up the oils from the lemon zest to deliver bold citrus flavor!
Tips and Tricks to Make Perfect Raspberry Lemonade Popsicles
- Mix the sugar with the lemon zest.
Mash them together with a fork or even rub the zest into the sugar with your (clean) fingers.
This releases the oils in the peel, creating the most intense lemon flavor for your raspberry lemonade popsicles.
- Give the yogurt mixture a taste first.
No two lemons are the same, so you may need to add more sugar if the mixture is too tart. Or more lemon zest if it’s not lemony enough!
Pop a raspberry onto your spoon as well so you really get an idea of the flavors together. Once they’re frozen, you won’t be able to make any adjustments.
- Add the raspberries first, then pour in the yogurt mixture.
The berries will get pushed up through the mold but held in place by the yogurt so they are evenly scattered throughout each ice pop.
If you’re still worried, you can press the berries into each mold with a chopstick or straw. It’s just more work that I haven’t found to be necessary!
Prep Ahead
- Clean raspberries
- Zest and juice lemons
Kitchen Tools You Will Need
- Ice Pop Mold – Silicone molds are ideal! This one comes with reusable sticks too.
- Mixing Bowl – I like to have a variety of sizes on hand, and this set has them all.
- Citrus Juicer – This gets every last drop out, which makes juicing lemons so much easier.
- Citrus Zester – Or, use the small holes on a Box Grater.
Fun Flavor Variations
If you’re not a fan of raspberries, you can easily make these with strawberries instead! Chop them into smaller pieces so they distribute evenly through each ice pop once you pour the yogurt mixture into the molds.
Blueberries would be tasty too — probably similar to my lemon blueberry cheesecake — as would blackberries, though you may be better off with frozen berries to ensure they’re perfectly ripe.
Want to tone down the lemon flavor? Use vanilla-flavored yogurt or skip the zest!
Storing Pink Lemonade Ice Pops
Once these are frozen solid, carefully remove them from the molds and wrap each raspberry popsicle in parchment paper.
They could be ready in as little as 4 hours, but I usually just wait until the next day to be sure!
Stack the wrapped raspberry lemonade popsicles in a zip-top freezer bag and enjoy within 1-2 months.
Pink Lemonade Popsicles FAQ
Sure, or you could mash the fresh berries into a purée and swirl that into the yogurt mixture.
If seeds are a concern, strain the purée through a fine mesh sieve and really press down with a spoon to get out every last drop.
All you need to do is run them under warm water (or dunk them in a glass of warm water) for 10-15 seconds, or until you feel them release.
Don’t use hot water, or they’ll start to melt before you get a chance to eat them.
You bet! I used to make mini ice pops for Munchkin with Dixie cups. You know, the kind you get for the bathroom counter or to use as preschool snack cups.
I like them because you can peel the paper right off and get to snacking.
Plastic cups work too — you just want to aim for about 3 ounces no matter which you use.
Divide the raspberry popsicle mixture into the cups, then cover with aluminum foil. Poke a hole in the center of the foil and slide a popsicle stick right through, then freeze until solid.
Enjoy!
With love, from our simple kitchen to yours.
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Lemon Raspberry Popsicle Recipe with Yogurt
Equipment
Ingredients
- 1/4 cup granulated sugar
- 1 tablespoons lemon zest, zest of one lemon
- 1/2 cup fresh lemon juice, about 2 lemons juiced
- 1 1/2 cups plain yogurt
- 6 ounces fresh raspberries, cleaned (large ones cut in half)
Instructions
- Evenly distribute raspberries between ice pop molds. Set aside.
- In a medium bowl, combine lemon zest and sugar. Smash lemon zest with a fork until all sugar is coated in lemon. Add lemon juice and yogurt. Stir until well combined.
- Pour into molds. Cover with aluminum foil and add sticks. Freeze for 4-24 hours.
- Enjoy!
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published July 2012, updated and republished May 2025
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Welcome!
We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
lovely picture of the is delicious treat
Thank you, Chad does a great job.
So pretty and love the flavor combination. I bet the yogurt is terrific frozen. Have a great weekend!
These are so amazing. I can't make them fast enough. Yogurt is great frozen.
Did you have to coat the pop makers with anything? Going to try with strawberries. Blueberries next.
Hi Trish,
There is no need to coat the mold with anything, once they are frozen they will pop right out. Hope this helps.
TSRI Team Member,
Holli
Now this is what I love about summer. These sound amazing!!
Summer fruit is fantastic. The flavors in here completely rock my world. So good!
i am drooling. how refreshing are these? Seriously, they look gorgeous, look delicious, look fresh and scream summer
I know, if I can pry one out of Chad's hands you are welcome to some!
Oooh, these look so creamy and delish! Yum!
Seriously amazing. I was a little unsure how they would turn out, but I am soooo happy I worked out the recipe. Definitely worth making.
Is the plain yogurt sweetened?
No, it is not. That is why I use sugar in the recipe. I buy the Dannon all natural plain yogurt (sometimes I use non-fat). Just milk and pectin are the ingredients. Hope that helps!
I made this today using vanilla yogurt and blackberries — it was delicious! thank you for the recipe 🙂
I followed the principles and proportions of this recipe substituting greek yogurt, limes, and strawberries (what I had on hand). Spectacular! Thanks for the inspiration.
You could probably use Splenda baking blend and non fat greek yogurt. I would certainly cut the calorie count, the fat count and add protein from the greek yogurt.
Caution advised: Splenda can be a huge migraine trigger. Learned the hard way 🙁
Where did you find your Popsicle mold? I just love the look of traditional Popsicles! Also, what about substituting honey for the sugar? I'm trying to do away with refined sugars, but these just look too yummy to pass up! 🙂
Honey should work perfectly. I have never tried it myself. Let mw know how they come out. Here is a link to the molds http://www.amazon.com/gp/product/B0002IBJOG/ref=pe_214850_30585960_email_1p_0_ti
Beautiful recipe! So simple, healthy, and refreshing!
When your popsicles are frozen, how do you store them so you can use the molds again?
I place each one in a plastic baggie and store all of those baggies in a freezer gallon bag. Hope that helps.
They're beautiful! Mine turned out very sour. I think I'll use less lemon next time. I also used plain Greek yogurt, does that make a difference?
They're beautiful! Mine turned out very sour, I think I'll use less lemon next time. Also I used plain Greek yogurt. Does that make a difference?
Greek yogurt would make them thicker, but do what works for you. We do like sour, but the lemon size and quality makes a big difference. Large lemons tend to be more juicy, but less flavorful. Where as small lemons really pack a punch.
Hope that helps! Enjoy. XOXO Donna
Thanks Donna!! I'll check the mix next time for lemon taste before freezing! Also I'm wondering if Greek yogurt made ut more tart? I'll try with plain yogurt next time.
Thanks Donna!! I'll check the mix next time for lemon taste before freezing! Also I'm wondering if Greek yogurt made ut more tart? I'll try with plain yogurt next time.
My husband and I tried to make these today, but we used agave instead of sugar and blended the mixture before pouring it into the molds. When we tasted it it was extremely bitter! Would this be from blending it? Any thoughts? The same thing happened with key lime pops we tried to make earlier this week :-/
Many many….thanks for your kindness I would like to ask you if it is possible to make it with diet sweet and diet yoghourt
great recipe!
I'm eyeing all these delicious popsicle recipes today. Raspberries and lemonade is a must try!
Love flavor combo! mouthwatering idea for hot summer days! thanks for sharing with us…
The flavors of these pops are wonderful! A great treat for anytime!
How can I 📌 pin this to #pinterest? How can I save this?