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Author Notes: This preparation method brings me back to my mother’s Tupperware popsicle maker. On hot summer days back in the 1970s we were free to experiment with what could -- and could not -- be frozen separately or suspended in Kool-Aid, with the understanding that we ate whatever it was we created. - cheese1227
Serves 10-12 pops
- 1 quart strawberries, hulled and roughly chopped
- 2 cups water
- 1 1/2 cups white sugar
- The rind of one lemon, no pith, removed from the lemon in 1-inch wide swaths
- 1 cup freshly squeezed lemon juice
- Early in the day, place berries, water, sugar, and lemon rind in a sauce pan and bring to a rolling boil for three minutes. Remove from the heat and let the berries and lemon rind steep in the simple syrup for several hours until it’s a flavorful, pretty, pink mixture. Strain the berries from the syrup and add the lemon juice. Pour the liquid into your frozen pop mold and freeze until solid. Serve with a paper towel followed by a wet wipe.
- This recipe was entered in the contest for Your Best Strawberries
Breakfast for breakfast, lunch, or dinner.
When I dip, you dip, we dip.
Style with a breeze.
Genius, explained at last.
White and Grey Ceramic Vase
For fresh blooms.