Strawberry Popsicles

Yield: makes 12 popsicles

Author Maryanne Cabrera


  • 2 pints fresh strawberries (about 1 1/2 pounds), hulled and sliced
  • 3 Tablespoons granulated sugar (or more/less depending on sweetness of strawberries)
  • 2 Tablespoons fresh lemon juice
  • finely grated zest from half a lemon
  • optional: sliced kiwis, carrot-orange juice


  1. In a bowl, combine sliced strawberries and sugar. Let sit for 10-15 minutes to allow strawberries to expel juice.

  2. In a food processor (or blender), combine strawberry-sugar mixture, lemon juice and lemon zest. Process until smooth.

  3. Pour strawberry puree into molds with wooden sticks and place in freezer.

  4. Freeze for at least 3 hours until popsicle is solid. To remove popsicles from mold, submerge mold into room temperature or slightly warm water for a couple of minutes. Remove from water and pull popsicles out.

  5. * If using kiwis, place a couple of sliced kiwis up against the inside of the mold. The kiwi should adhere to the sides. Then pour strawberry puree and freeze.

  6. * If adding carrot-orange juice, add after filling mold halfway with strawberry puree. Then freeze as normal.