Go Back

Strawberry Popsicles

Print Recipe Pin Recipe
Prep Time 15 minutes
Freeze Time 6 hours
Total Time 6 hours 15 minutes
Servings 8 popsicles

Ingredients
  

  • Strawberry Popsicles:
  • 500 g fresh strawberries hulled and halved
  • 3 tablespoons honey or maple syrup to taste
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • Pinch of salt
  • Optional Additions:
  • ½ cup full-fat coconut milk or heavy cream for creamy version
  • ½ cup full-fat Greek yogurt for tangy creamy version
  • 1 teaspoon finely grated lemon zest

Instructions
 

  • Hull and halve strawberries. Reserve a few thin slices for decoration if desired.
  • Blend strawberries, honey, lemon juice, vanilla, and salt until completely smooth. Add cream or yogurt if using.
  • Taste and adjust sweetness and acidity. Mixture should taste slightly sweeter than ideal.
  • Strain through a fine mesh strainer for a smoother texture, or skip for a more rustic result.
  • Press decorative strawberry slices or mint leaves against the inside walls of each mould if using.
  • Pour mixture into moulds leaving a 5mm gap at the top of each.
  • Tap moulds firmly on the counter to release air bubbles.
  • Cover with lids or cling wrap. Insert sticks.
  • Freeze on a level surface for minimum 6 hours or overnight.
  • Run warm water over moulds for 15 to 20 seconds. Pull gently upward to unmould.
  • Serve immediately or return to freezer wrapped individually.

Notes

  • Use the ripest, most deeply red strawberries available for the best flavour
  • Sweeten the mixture more than seems necessary — freezing dulls sweetness significantly
  • Pour using a jug or spouted measuring cup for a clean, drip-free fill
  • Always leave a 5mm gap at the top of each mould to allow for expansion
  • Freeze completely solid before unmoulding — overnight is always the safest option
  • Use warm, not hot, water for unmoulding to avoid melting the outer layer unevenly
  • Wrap individually in cling wrap after unmoulding to prevent freezer burn
  • Keeps in the freezer for up to 6 weeks — best within the first two to three weeks
  • Frozen strawberries work just as well as fresh and blend directly from frozen
  • Add coconut milk, cream, or yogurt for a smoother, less icy texture