This recipe is from Hugo Ortega’s Street Food of Mexico cookbook. Find several more recipes from the book here.

1 cup granulated sugar
4 pints fresh raspberries
1 tablespoon fresh lime juice

Place a saucepan over medium heat and add sugar and 3 cups water. Bring to a boil, about 4 minutes. Stir in raspberries and lower heat to a simmer. Cook 3 minutes. Remove from heat, strain, and discard pulp. Add lime juice.Transfer to a bowl and cool to room temperature over an ice-water bath. 

Pour cooled mixture into 8 ice pop molds and put in the freezer for 1 hour to partially set. Place wooden sticks in center of each mold and continue freezing until fully set.