Limber de Frambuesa
Growing up, frambuesa (raspberry) was by far my favorite limber flavor. Traditionally made with store-bought raspberry syrup, this version swaps in a homemade batch for a fresher, less cloying taste—ideal for letting the bright, tart essence of raspberries shine through.
Recipe Overview
Level: Easy
Yield: 7 servings
Total Time: 9 hours (includes cooling and freezing)
Active Time: 15 minutes
Ingredients
Fresh raspberries
3 cups water (plus 2 cups room-temperature water)
Granulated sugar
Directions
Prep your freezer: Arrange seven 8-ounce plastic cups on a small tray that fits inside your freezer.
Cook the raspberries: Combine fresh raspberries and 3 cups water in a medium saucepan. Bring to a boil, then reduce to a gentle simmer. Let cook until the raspberries lose their color, about 20 minutes. Strain the mixture through a fine-mesh sieve, discarding the solids.
Sweeten the syrup: Pour the hot raspberry liquid back into the saucepan. Add granulated sugar and stir until fully dissolved. Stir in 2 cups room-temperature water to balance the flavor. Taste and adjust sweetness with more sugar if desired. Set aside to cool completely.
Freeze: Once cooled, pour the mixture into the prepared cups, leaving about 1/4 inch of space at the top (this prevents overflow as it freezes). Freeze until fully solid, at least 8 hours.
Store: Limbers will keep in the freezer for up to 1 month.
Categories
Caribbean
Puerto Rican Recipes
Dessert
Gluten Free
Low-Fat
Low Sodium
Vegan
