Orangette, a too-darling-for-words “homemade” blog we follow, has adapted David Lebovitz’s raspberry frozen yogurt recipe from his book The Perfect Scoop. And, we know you’re all adapting your diet to the heinous weather we’re experiencing. Who’s ordered soup in the past two months? Not us. Cool off and appreciate guiltless summer snacking with the icy recipe after the jump.

Raspberry Yogurt Popsicles

2 C (480 grams) plain whole-milk yogurt

2 C (240 grams) fresh or frozen raspberries

¾ C (150 grams) sugar

1 Tsp. lemon juice

Combine all ingredients in the jar of a blender, and process until smooth. Set a strainer over a bowl (or other vessel) with a pour spout. Press the mixture through the strainer to remove seeds. Divide mixture among popsicle molds of your choosing. Freeze for 20 to 30 minutes, or until the mixture begins to set; then insert popsicle sticks. Freeze. To serve, briefly run the sides of the mold under lukewarm water to loosen the popsicle, and gently twist the popsicle stick as you lift.

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