Ingredients:

  • 1 lb fresh strawberries, hulled and halved
  • 3 tbsp granulated sugar
  • 1 tsp fresh lemon juice
  • 3 tbsp filtered water

Instructions:

  1. Prep the fruit. Hull the 1 lb of strawberries and cut them in half to expose the interior flesh.
  2. Start maceration. Toss the berries with 3 tbsp sugar and 1 tsp lemon juice in a glass bowl. Note: Glass is non reactive and won't mess with the lemon juice.
  3. Wait patiently. Let the mix sit at room temperature for 15 minutes until the berries look glossy and sit in a pool of syrup.
  4. Load the blender. Dump the entire bowl, including every drop of juice, into your blender. Add the 3 tbsp of filtered water.
  5. Liquefy the mix. Blend on high for 45 to 60 seconds until no visible chunks remain.
  6. Refine the texture. Optionally, pour the puree through a fine mesh sieve into a pitcher. Note: This removes seeds for a pure fruit experience.
  7. Fill the molds. Carefully pour the liquid into your 6 molds, leaving about a quarter inch of space at the top.
  8. Insert the sticks. Place the sticks into the center. Be sure they are submerged at least two thirds of the way down.
  9. The long wait. Place the molds on a level surface in the freezer.
  10. Freeze for at least 6 hours or until completely solid before unmolding.