Straight-up Strawberry Ice Pops

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


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


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.

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