There's just something fun and nostalgic about eating a popsicle on a hot summer day and making them from scratch makes you feel good about knowing what ingredients are going into them! We recently launched our new boat out on the water for the first time this season, and considering it was almost 100 degrees outside that day, these refreshing popsicles were the perfect treat to celebrate our maiden voyage and beat the heat while cruising around the bay.
INGREDIENTS
- 2 Pints Fresh Strawberries, rinsed thoroughly and hulled (stems removed)
- ½ C. Simple Syrup (recipe here)
- A Splash of Water, if needed
INSTRUCTIONS
Step 1: Gather your ingredients. If you haven't yet made a batch of classic simple syrup, you can check out the recipe here. You'll typically want to make this ahead, just so your syrup is nice and cold before making your popsicles.
Step 2: Puree strawberries in a blender until smooth. Add a little water, if necessary, to get the fruit blended.
Step 3: Place a strainer over a medium size bowl, and using a rubber spatula, press the pureed strawberries through to sift out the seeds.
Continuing pressing all of the puree through until all that remains are the seeds, which can be discarded.
Step 4: Add simple syrup into the strained strawberry puree and whisk well to incorporate.
Step 5: Pour mixture into a large measuring cup with a spout to make it easier to pour into the popsicle molds.
Carefully fill each cavity of your popsicle molds, leaving a small gap at the top to allow room for the mixture to expand as it freezes.
I love these Silicone Popsicle Molds that are much easier to use than other popsicle molds I've had in the past, and the classic shape and design adds to the nostalgia. The set also comes with wooden popsicle sticks and bags.
Step 6: Once filled, cover your popsicle molds (like this one) or top with the individual 2-in-1 lid and stick combo. For these, we'll add a stick through the top of the lid, being mindful not to push the sticks too far down so there's plenty of room to hold.
Place the popsicle mold into the freezer and allow to set for several hours or overnight.
Step 7: Once fully frozen, your popsicles are ready to be enjoyed. You can take them out of the molds one by one as you need them, or individually bag and store them in the freezer until they're ready to be served.
Removing your popsicles from the mold can be tricky, and technique may vary, depending on the type of mold. For these silicone molds, I've found wiggling each cavity and then pushing up from the bottom is an easy method, but some of the hard plastic molds may require you to run them quickly under warm (never too hot!) water to release them.
This simple bag sealer looks a lot like a small hair straightening iron, but it actually just seals the bottom of your popsicle bag to make them easier to store in the freeze and give them that professional look. Just plug it in, wait just a couple of minutes, and it'll be hot enough to seal.
Step 8: If using a sealer, carefully place your popsicle into the bag, stick side up. Clamp the sealer along the bottom from both sides to ensure a full seal, and you're done!
Fresh Strawberry Popsicles
Equipment
- Medium Mixing Bowl
- Rubber Spatula
Ingredients
- 2 Pints Fresh Strawberries hulled, and rinsed thoroughly
- ½ Cup Simple Syrup
- Splash of Water if needed
Instructions
- Gather your ingredients. If you haven't yet made a batch of classic simple syrup, you can check out the recipe linked above. You'll typically want to make this ahead, just so your syrup is nice and cold before making your popsicles but should at least be room temperature.
- Puree strawberries in a blender until smooth. Add a little water, if necessary, to get the fruit blended.
- Place a strainer over a medium size bowl, and using a rubber spatula, press the pureed strawberries through to sift out the seeds.
- Continuing pressing all of the puree through until all that remains are the seeds, which can be discarded.
- Add simple syrup into the strained strawberry puree and whisk well to incorporate.
- Pour mixture into a large measuring cup with a spout to make it easier to pour into the popsicle molds.Carefully fill each cavity of your popsicle molds, leaving a small gap at the top to allow room for the mixture to expand as it freezes.
- Once filled, cover your popsicle molds (like this one) or top with the individual 2-in-1 lid and stick combo. For these, we'll add a stick through the top of the lid, being mindful not to push the sticks too far down so there's plenty of room to hold.Place the popsicle mold into the freezer and allow to set for several hours or overnight.
- Once fully frozen, your popsicles are ready to be enjoyed. You can take them out of the molds one by one as you need them, or individually bag and store them in the freezer until they're ready to be served. Removing your popsicles from the mold can be tricky, and technique may vary, depending on the type of mold. For these silicone molds, I've found wiggling each cavity and then pushing up from the bottom is an easy method, but some of the hard plastic molds may require you to run them quickly under warm (never too hot!) water to release them. The simple bag sealer linked in the recipe looks a lot like a small hair straightening iron, but it actually just seals the bottom of your popsicle bag to make them easier to store in the freeze and give them that professional look. Just plug it in, wait just a couple of minutes, and it'll be hot enough to seal.
- If using a sealer, carefully place your popsicle into the bag, stick side up. Clamp the sealer along the bottom from both sides to ensure a full seal, and you're done!
