Recipe courtesy of Daniela Swamp for Food Network Kitchen

Limber de Frambuesa

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  • Level: Easy
  • Total: 9 hr (includes cooling and freezing times)
  • Active: 15 min
  • Yield: 7 servings
By far my favorite flavor of limber growing up was frambuesa or raspberry. Though it was traditionally made with store-bought raspberry syrup, here I make it from scratch for a fresher taste and a bit less sweetness. 



  1. Place seven 8-ounce plastic cups on a tray small enough to fit into your freezer.
  2. Combine the raspberries and 3 cups water in a medium saucepan. Bring to boil and immediately reduce to a simmer. Let the raspberries cook until they've lost their color, about 20 minutes. Strain the mixture through a fine-mesh sieve and discard the solids.
  3. Pour the hot liquid back into the saucepan, add the sugar and stir until the sugar is dissolved. Add 2 cups room-temperature water and stir to incorporate. Taste for sweetness, adding a bit more sugar if you’d like. Set aside to cool.
  4. Once cooled, pour the mixture into the prepared plastic cups, filling them to about 1/4 inch from the brim. Freeze until fully frozen, at least 8 hours. The limbers will keep in the freezer for up to a month.