Make Ahead

Strawberry Lemonade Pops

June  3, 2010
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
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
In This Recipe
Directions
  1. 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.
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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.