Raspberry & Cream Ice Pops
Makes 8 pops
4 cups ripe raspberries
2/3-¾ cups simple syrup
½ cup heavy cream
Puree the raspberries in food processor.
Put them into a pitcher so that it is easier to fill the pop molds.
Add the simple syrup starting with a small amount and adding the rest, if needed.
Stir in the cream. If you like a swirly effect, don't mix all the way.
Pour into the molds and freeze for 6 hours or overnight. If you're using molds without a built in stick, add an ice pop stick after about an hour or however long it takes for it to stay in place.
Unmold and store in zip to bags. If they are sticking to the mold, run them under water for a moment to loosen.
Eat within a week.