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
Ingredients
-
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
Directions
-
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.
I am an excellent eater (I have been all my life). I’m a pretty good cook (Ask my kids!). And my passable writing improves with alcohol (whether it's the writer or the reader that needs to drink varies by sentence.). I just published my first cookbook, Green Plate Special, which focuses on delicious recipes that help every day cooks eat more sustainably.
/e8ea00dd-3a21-40a3-b95e-1f28d97e5408--Strawberries_Lemonade_pops.jpg)
See Reviews
See what other Food52ers are saying.
Review