Fresh Strawberry Popsicles

These simple and easy three-ingredient strawberry popsicles are a delicious way to use fresh strawberries this summer!

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Course: Dessert

Cuisine: American

Keyword: Popsicles, Strawberries

Prep Time: 10

Freeze Time: 5

Servings: Servings

Calories: 177kcal

Equipment

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!

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