Step 1: Prepare the Cups

1. Place seven 8-oz plastic cups on a tray small enough to fit in your freezer. Make sure the tray is flat so the cups don’t tip.

Tip: Use sturdy cups to hold the liquid without leaking. A baking sheet works great as a tray.

Step 2: Cook the Raspberry Mixture

1. In a medium saucepan, combine 1 lb frozen raspberries and 3 cups water.

2. Bring to a boil over medium heat, then reduce to a simmer.

3. Cook for about 20 minutes, stirring occasionally, until the raspberries lose their color and break down.

4. Strain the mixture through a fine-mesh sieve into a bowl, pressing gently to extract the liquid. Discard the solids (seeds and pulp).

Tip: Stir often to prevent sticking. Use a spoon to press the mixture through the sieve for maximum juice.

Step 3: Sweeten the Mixture

1. Pour the strained raspberry liquid back into the saucepan.

2. Add 2 cups sugar and stir over low heat until fully dissolved.

3. Remove from heat and stir in 2 cups room-temperature water.

4. Taste and add more sugar if you want it sweeter. Let cool to room temperature (about 30 minutes).

Tip: Taste carefully since the mixture is hot. Cooling prevents the cups from melting when you pour.

Step 4: Fill and Freeze

1. Pour the cooled raspberry mixture into the prepared cups, filling each to about ¼ inch from the top.

2. Carefully place the tray in the freezer, ensuring it’s level.

3. Freeze for at least 8 hours, until fully frozen.

Tip: Leave a little space at the top to prevent overflow as the liquid expands. Check the freezer is level to avoid uneven freezing.

Step 5: Serve

1. Remove a limber from the freezer and let it sit for 1-2 minutes to soften slightly.

2. Squeeze the cup gently to loosen the limber, then push it up to eat like a popsicle or scoop into a bowl.

Tip: Run the cup under warm water for a few seconds if it’s hard to remove. Serve with a spoon for younger kids.