Rose Scented Raspberry Rhubarb Popsicles


 That’s my mom in the photo below (with me in her lap). Her name is Toni.

Mom and Me.jpg

I look at that photo and it makes my heart swell and my eyes well up. It looks like bliss and loss, a good season that has given way to time and change. Of course time and change are welcome, but sometimes it’s good to remember.

Someone snapped that shot when my mom and I were a two girl show, as we were until she remarried when I was twelve. Good times, those. I remember sunny days at Shasta Lake swimming with our dogs, road trip vacations – a favorite, to visit San Francisco friends whose apartment had a closet stairway that lead to the roof (I thought I’d found the CS Lewis Wardrobe) – and slumber party birthdays with as many friends as I cared to invite.

And I like to think of her.

Looking back now, I realize that she was lonely. She didn’t have a husband to help her, but filled the roll of both parents so fully that I never felt lack. She supported us on a shoestring, but made me feel rich. She was a mystery to her parents, a sheltered child turned hippy. She regarded me as her friend and instilled more confidence in me than is realistic. She walked me down the aisle. Her smile is big, her heart is bigger.

I thought of her as I made these pretty popsicles. They’re just her style – sweet, but not cloyingly so; tart, but not sour; softly floral, but not overbearing.

Happy Mother’s Day, Mom – you mean the world to me.

Raspberry Rose Mint Popsicles

Rose Scented Raspberry Rhubarb Popsicles
I can't take credit for the Rhubarb & Rosewater Syrup because it's the creation of Heidi at 101 Cookbooks. Her recipe is perfect as is, so I'm sending you there for it. I made a half recipe of the syrup and used 2-ounce shot glasses as popsicle molds for 10 popsicles. Consider the volume of liquid you'll need before you begin. If you're using larger molds, you can easily double (or more) this recipe.
  • 1½ cups Rhubarb & Rosewater Syrup
  • ½ cup cold water
  • 20 fresh red raspberries
  • mint leaves (optional)
  • rose petals (optional)
  1. Stir syrup and water together in a pitcher with a pour spout. Taste the liquid; if it's too strong, add a bit more water. If it's too weak, add more syrup.
  2. Place two raspberries in the bottoms of 10, 2-ounce shot glasses (or other popsicle molds - see note above). Add mint leaves and rose petals as desired.
  3. Pour syrup mixture over raspberries, filling each shot glass to ¼" below the rim. Arrange glasses in a steep sided baking dish and CAREFULLY transfer them to the freezer (one or two of them tipping over is likely to induce f-bombs - not that I would know).
  4. After about an hour, carefully remove the dish from the freezer and insert the popsicle sticks at least halfway down the partially frozen pops. If the sticks don't want to stay upright, you can freeze them a bit longer and try again or (as I did) stretch a piece of scotch tape across the rim center adhering it to the sides of the glass and the stick. Return to the freezer.
  5. When the pops are frozen hard and you're ready to eat them, remove from freezer and run the mold briefly under warm water to loosen the popsicle. Gently wiggle and twist the stick as you lift.
Makes 10, 2-ounce popsicles

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  1. Toni says

    12:20 Monday afternoon….couldn’t wait until tonite to enjoy “your memories” of our cherished 11 years together. I’m balling my eyes out here at work….tears of JOY.

    p.s. George Egling took the photo…remember him?

    Talk at ya soon….as I always look forward to.

    Much Love every milli-second,


  2. says

    This is such a beautiful post!
    I have been very frustrated as of late because I cannot find rhubarbs ANYWHERE!! As soon as I do though, I will make these, the photos are gorgeous!

    • Marissa says

      I know what you mean about the rhubarb – it’s been a struggle to find it this year. + Thank you!

  3. says

    What a lovely post! I love looking back on old photos of my mom and wonder what her life was like and how she made everything okay for us. And I love the sound of these popsicles with the rose flavouring. Yum!

  4. says

    we’ve been having pretty sh***y weather in the uk, but something’s just swtiched and summer is finally here, now it’s actually much too hot, a perfect excuse for yummy popsicles liek this! I love rhubarb and raspberry, though raspberries are not in season yet at the farmer’s market, so I may give this a go with strawberries. ooh and the rose-scent. god this sounds beautiful.

    first time here, lovely photos, lovely ideas.



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