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.
Course Dessert, Snack
Prep Time 10 minutes
Total Time 10 minutes
Servings 10 popsicles
Author Marissa Stevens


  • 1 1/2 cups Rhubarb & Rosewater Syrup see headnote
  • 1/2 cup cold water
  • 20 fresh red raspberries
  • mint leaves optional
  • rose petals optional


  • 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.
  • 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.
  • Pour syrup mixture over raspberries, filling each shot glass to 1/4" 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).
  • 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.
  • 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.