Pulse the raspberries and beet juice several times, then add the sugar syrup and lemon juice and blend until smooth. (If desired, pass the mixture through a sieve to remove seeds. Personally, I never bother.)
Pour into the popsicle molds and freeze until completely firm, at least 4 hours.
*I suppose you could use golden raspberries if you also use golden beets : )
**Use Herbal Sugar Syrup, recipe above, omitting herbs.
Red Raspberry and Beet Popsicles https://traditionalcookingschool.com/food-preparation/recipes/9-insanely-refreshing-popsicles-that-you-and-your-kids-will-love/?utm_campaign=autoblog&utm_source=blog&utm_medium=bloglink&utm_content=9+Insanely+Refreshing+Popsicles+%7Bthat+you+and+your+kids+will+love%21%7D