Wash the strawberries thoroughly and remove the green stems. Cut them into smaller pieces to make them easier to blend. 2. Blending
Place the prepared strawberries in a blender.
Add the water (or coconut water/orange juice), sugar/honey/maple syrup, and lemon juice.
If you are making it with yogurt or mint leaves, add them now.
Blend everything well until you have a completely smooth and homogenous puree. If you want a chunkier ice cream, do not blend until completely smooth or reserve some chopped strawberry pieces to mix in after blending.
Taste and adjust
Taste the puree. You can sweeten it at this stage if you think it needs it. Remember that freezing mellows the sweetness a little, so it is a good idea to make it a little sweeter than you would like the liquid to be.
Filling the molds
Carefully pour the creamy strawberry puree into the popsicle molds.
Do not fill the molds completely; leave a little space at the top, as the liquid will expand when it freezes. About 1/2 inch of space is sufficient. Insert popsicle sticks into the molds (if yours has a lid, use that).
Freezing
Place the filled popsicle molds in the freezer.
Freeze for at least 4 to 6 hours, or until completely frozen. Itās best to leave them overnight for best results.
Unmolding
When youāre ready to eat, remove the molds from the freezer.
If you have trouble unmolding the popsicle, rinse them under warm running water for a few seconds (be careful, only wet the outside!). This will help loosen the edges of the popsicle and make it easier to unmold.
Or, let the molds sit at room temperature for 1 to 2 minutes before removing them by pulling out the stick.
Enjoy your delicious and aromatic homemade strawberry popsicles! Perfect for a cool summer day!
Want to try a creamier version with yogurt?
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