Subtotal

Strawberry Lemonade Pops

By cheese1227 • June 3, 2010 • 1 Comments

⎙

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.