Try this Strawberry Lemonade Popsicles recipe
- Carbohydrate 2.1248 g
- Cholesterol 0 mg
- Fat 0.083 g
- Fiber 0.553333333333333 g
- Protein 0.185366666666667 g
- Saturated Fat 0.00415 g
- Serving Size 1 1 Serving (93g)
- Sodium 2328.12667335255 mg
- Sugar 1.57146666666667 g
- Trans Fat 0.02407 g
- Calories 9 calories
Step-by-step
- Into the canister of a blender, add the lemon juice, water, sugar, and strawberries.
- Blend until mixture is smooth. If needed, add more sugar and mix well.
- Pour mixture into six popsicle molds and freeze until solid, about 3 hours.
- To remove popsicles from mold, run hot water over mold for 10-12 seconds.
- Enjoy!
Operating on a tight budget requires simple ingredients like fresh fruit, water, sugar, and citrus that yield maximum flavor without specialized pastry equipment. Freezing fruit purees presents a distinct chemical challenge. Water expands and forms large, intrusive ice crystals when frozen slowly, which ruins the smooth texture required for a successful frozen dessert. Controlling sugar content and freezing speed prevents this icy defect.
- Dissolve the sugar completely in the liquid base before freezing. Sugar acts as an anti-crystallizer, lowering the freezing point and keeping the final texture soft rather than rock-hard.
- Taste the blended liquid before pouring it into the molds. Frozen temperatures dull sweetness perception significantly, meaning room-temperature mixtures should taste slightly sweeter than expected.
- Submerge the filled molds in warm water for precisely 10 to 12 seconds to release the frozen pops smoothly without cracking the plastic.
Properly frozen fruit pops maintain optimal quality in the freezer for up to two weeks when stored inside airtight bags. Protecting the surface from ambient moisture prevents freezer burn and flavor degradation.
