In a pitcher or large mason jar, stir together all ingredients.
Divide the mixture between 6-8 popsicle moulds making sure to leave about 1/2 inch of space at the top. Add in extra chopped fruit to each mould if desired.
Pour mixture in moulds and carefully set in the freezer for 6-8 hours or overnight.
Run under hot water to remove popsicles from mould if needed.
Enjoy your delicious schizandra raspberry lemonade popsicles!