Ingredients
Method
- Combine the strawberries, water, sugar and salt in a saucepan over medium heat. Cook until the berries are broken down and the sugar is dissolved, 15-20 minutes.
- Using an immersion blender, blend the strawberry mixture until it’s smooth. If using a blender allow the strawberries to cool before adding them to blend.
- Allow the puree to completely cool. When the strawberry puree is cooled add 2 tablespoons of puree to each popsicle mold. Fill each mold 3/4 to the top with lemonade. Using a long spoon or stick, stir the mixture inside of the molds to distribute the strawberry puree.
- Cover, add popsicle sticks and freeze at least 4 hours or over night. Gently squeeze each mold and wiggle the popsicle out, it should release easily.
- Serve immediately. Keep in the freezer up to 6 weeks.
Nutrition
Notes
You’ll have strawberry purée left over. Store in an airtight container or mason jar in the fridge up to 2 weeks.
You can use the puree to make more popsicles, drizzle over ice cream, spoon over whipped cream or pound cake, lots of possibilities!
Freeze popsicles up to 6 weeks.
If using fresh strawberries, it will take longer to freeze.