Straight-up Strawberry Ice Pops

Print Friendly, PDF & Email

From Mandolyn Hume, proprietor of Fannie’s Ice Pops in Spokane

Ingredients

2 cups puréed strawberries (from 4 cups, or 1 pound, hulled strawberries)
1 cup simple syrup (recipe below)
2 tablespoons freshly squeezed lemon juice

Recipe

Mix puréed strawberries and simple syrup in a bowl or pitcher with a pour spout. Add lemon juice and stir. Pour mixture into ice-pop molds, leaving a little room at the top for expansion. Insert sticks and freeze until solid, about 5 to 8 hours. Unmold and transfer to a plastic bag for storage until served.

Note: To make the simple syrup, boil 1 cup water in a saucepan with 1 cup organic sugar cane (or sweetener of choice) and stir until sugar is dissolved. Let cool to room temperature.

Related Posts

No Comments

Sorry, the comment form is closed at this time.