Raspberry Chocolate Ice Pops

I know my posts have been on the sweet side lately, but what can I say? When you live in a house with no a/c, summertime means cold sweet relief, preferably in popsicle form.

Enter raspberry chocolate ice pops, stage left.

I've been searching for popsicle molds for awhile now. They are surprisingly hard to find - I couldn't even find them at Target *gasp*! I happened upon a cheap set in the baking aisle at Cash Wise grocery store.

However, don't let a lack of popsicle molds keep you from making homemade frozen sweet relief. Dixie cups totally work or any other small container - I've even heard of people using muffin tins (the silicone ones especially). Grab some popsicle sticks at the craft store and you're ready to rock.

Raspberry Chocolate Ice Pops
You think I typed out this whole recipe? Heck no. I found it on Epicurious - click here to see the original.

For raspberry ice
6 ounces fresh raspberries (1 1/4 cups)
1/3 cup water
1/4 cup light corn syrup
3 tablespoons sugar
2 teaspoons fresh lemon juice, or to taste

For chocolate ice
3/4 cup water
1/4 cup corn syrup
3 tablespoons sugar
1/3 cup unsweetened cocoa powder
1/2 teaspoon pure vanilla extract

Equipment: 8 (3-ounce) ice pop molds and sticks

Make raspberry layers:
Blend together all raspberry-ice ingredients in a blender until smooth.

Make chocolate layers:
Bring water, corn syrup, and sugar to a boil in a small saucepan, stirring until sugar is dissolved. Whisk in cocoa and a pinch of salt, then whisk in vanilla. Transfer to a metal bowl. Quick-chill by setting bowl in a larger bowl of ice and cold water and stirring occasionally until cold, about 15 minutes.

Make ice pops:
Divide half of raspberry purée among molds, then freeze until partially frozen, about 20 minutes. Divide all of chocolate mixture among molds (layers may run into each other a little) and freeze again until partially frozen (not hard), about 30 minutes.

Fill molds with remaining raspberry purée, then place cover on molds and insert sticks at least thourough middle layer, making sure they are straight (important for removing top when unmolding). Freeze until completely firm, at least 3 hours.

Unmold ice pops:
Put molds in a container with room-temperature water up to 1/4 inch from top of molds. Let stand 30 seconds, then remove cover and pull out pops. Serve immediately or wrap individually in plastic wrap and freeze until ready to serve.