Strawberry Ice Pops are a refreshing and delightful treat, especially during the hot summer months. These frozen popsicles capture the essence of ripe and juicy strawberries in every bite, offering a burst of fruity goodness that is both cooling and satisfying.
Made with fresh strawberries, a hint of sweetness, and a touch of lemon juice, Strawberry Ice Pops are a simple yet delicious way to enjoy the natural flavors of this beloved summer fruit. The vibrant red color of the popsicles is visually appealing and adds a festive touch to any gathering or a fun treat for kids and adults alike.
With their cool and refreshing nature, Strawberry Ice Pops are perfect for beating the heat and satisfying your sweet tooth. They are a healthier alternative to store-bought popsicles, as you have full control over the ingredients and can customize the sweetness to your liking. Plus, they are a great way to incorporate more fruit into your diet.
Whether enjoyed by the poolside, as a snack on a hot day, or as a fun dessert option at parties and barbecues, Strawberry Ice Pops are a classic favorite that never fails to bring joy and refreshment. So, grab some ripe strawberries, blend them into a delightful puree, freeze, and indulge in these delicious frozen treats that capture the essence of summer.
Makes eight 3-ounce ice pops. These pops are a favorite among our younger guests. We keep the ingredients simple but use a trick in the execution: we purée the strawberries and strain out most, but not all, of the seeds and solids. This produces a relatively smooth pop with just enough seeds to make it taste like real strawberries.
TECHNIQUE: Ice Pops
SPECIAL EQUIPMENT: Ice pop molds
CHILLING TIME: At least 4 hours
SHELF LIFE: 1 week
INGREDIENTS:
- 3 pints strawberries (6 cups), preferably organic
- ½ to ¾ cup 1:1 Simple Syrup, cooled
- 1½ tablespoons strained fresh lemon juice
- 1 teaspoon balsamic vinegar (optional)
INSTRUCTIONS:
MAKE THE BASE
- Cut off and discard the tops of the berries and purée in a food processor or blender until smooth.
- Transfer one-fourth of the mixture to a medium bowl; strain the rest of the purée through a fine-mesh strainer into the bowl, pressing on the solids to extract as much purée as possible. Add ½ cup of the simple syrup, the lemon juice, and the vinegar if using. Stir until well combined.
- Taste the base. It should taste just a bit too sweet (once frozen, it will lose some of its sweetness). Add the remaining simple syrup if you need it.
FREEZE THE POPS
- Transfer the base to a liquid measuring cup and pour into the ice pop molds. Insert the sticks and freeze until completely solid, about 4 hours. Unmold just before serving.
