Add raspberries, lemon juice, water, and sweetener to a blender.

Start with less sweetener than you think you need—you can always add more. You cannot un-sweeten regret.

Blend until completely smooth.

Let it run a bit longer than you think. You want this silky, not chunky.

Taste and adjust.

Too tart? Add a little sweetener. Too sweet? A splash more lemon juice fixes everything.

Strain if you hate seeds.

This step is optional. Raspberry seeds are harmless but controversial. Choose your side.

Pour into popsicle molds.

Leave a little space at the top because liquids expand when frozen—science is rude like that.

Insert sticks and freeze.

Freeze for at least 4–6 hours, or until completely solid. Overnight is safest if you’re impatient.

Unmold and enjoy.

Run warm water over the molds for a few seconds, pull gently, and feel accomplished.