Homemade Strawberry Lemonade Popsicles
Deep strawberry flavor that hits first, a bright lemon finish that keeps you coming back, and a texture that stays creamy instead of turning into a solid ice cube.
Equipment
- Popsicle molds (or 8-10 small paper cups and sticks)
- Medium bowl
- Small saucepan
- Blender or immersion blender
- Fine-mesh strainer (optional)
- Liquid measuring cup with pour spout
Ingredients
- 1 lb fresh strawberries, hulled and halved
- 1/2 cup granulated sugar, divided
- 2 large lemons, zested and juiced
- 1/2 cup water
- 1 pinch fine sea salt
Instructions
- Macerate the strawberries: In a medium bowl, toss halved strawberries with 1/4 cup of the sugar. Let sit at room temperature for 15 minutes, stirring once halfway. They will release a deep red liquid and become glossy and soft.
- Make the lemon simple syrup: While the berries macerate, combine remaining 1/4 cup sugar, lemon zest, and water in a small saucepan. Bring to a simmer over medium heat, stirring until sugar dissolves. Remove from heat and let steep for 5 minutes.
- Blend everything: Add macerated strawberries (with syrup), lemon simple syrup (zest and all), fresh lemon juice, and pinch of salt to a blender. Blend on high until completely smooth, about 30 seconds. Taste and adjust sweetness or tartness if needed.
- Strain if desired: For a seedless texture, pour mixture through a fine-mesh strainer into a liquid measuring cup, pressing on solids. Skip for a more rustic texture.
- Fill the molds: Pour mixture evenly into popsicle molds or paper cups, leaving 1/4 inch at top for expansion. Fill paper cups 3/4 full.
- First freeze, then sticks: Freeze for 1 hour until thick enough to hold sticks upright. Insert popsicle sticks, then freeze at least 5 more hours (6 hours total) for creamiest texture.
Notes
Taste the mixture before freezing: It should be slightly sweeter and more tart than you want the final popsicles to be, because freezing dulls flavor.
Don't skip the salt: A tiny pinch balances the sugar and acid and makes the fruit flavors sing.
For storage: Wrap each popsicle individually in plastic wrap, then store in a freezer bag for up to 3 months. Unmold by running under warm water for 30 seconds.
Variations: Replace sugar with honey or maple syrup (1/3 cup); add yogurt or coconut milk for creaminess; add basil or mint leaves; add a pinch of cayenne for spice; replace half the strawberries with raspberries or blackberries.