Rinse the raspberries under cold water.

Place the raspberries in a blender with the sugar and water. Blend until smooth, about 1-2 minutes.

For a smoother texture, strain the blended mixture through a fine sieve into a bowl, pressing with a spatula to extract as much juice as possible, leaving behind the seeds.

Pour the strained raspberry juice into your popsicle molds, filling them about ¾ full to allow for expansion when freezing. Insert sticks into the molds.

Place the mold in the freezer and let them freeze for at least 4-6 hours or until solid.

To remove the popsicles, run warm water over the outside of the mold for a few seconds. Gently pull the popsicles out and enjoy!