The Bojon Gourmet

0 In a small saucepan, combine the sugar and water. Bring to a boil over medium-high heat, remove from the heat, add the lemon verbena, and let steep 30 minutes. Strain the mixture, squeezing the leaves to extract all the flavor. Discard the leaves.
1 Add the lemon verbena syrup to a food processor with the raspberries and smaller amount of lemon juice. Pulse until broken down, about 10 1-second pulses. Pour the raspberry mixture through a fine mesh sieve and work the mixture through, leaving behind the seeds. Stir in the Lillet, taste, and add more lemon juice if you feel the mixture needs it.
2 Divide the puree among your popsicle molds. If they don't come all the way to the top, add some halved raspberries, pressing them down.
3 Freeze the popsicles until firm, at least 3 hours and up to several days. To remove, dip a mold in a cup filled with hot tap water for 5 seconds, then remove. These popsicles freeze fairly soft due to the alcohol, so devour immediately or re-freeze once removed from the mold.