Strawberry Popsicle Recipe: 6 Servings of Velvety Fruit Treats

Instructions:

1. Wash the strawberries thoroughly in cold water. Remove the green hulls (calyx) and slice any exceptionally large berries in half to ensure even blending. Note: Slicing helps the blender blades catch the fruit immediately without needing extra water.
2. Place the strawberries, honey, lemon juice, and water into a high speed blender. Ensure the honey isn't stuck to the side of the pitcher.
3. Start on low speed to break down the fruit, then increase to high for 45–60 seconds until the mixture is velvety. You want to see the color turn a uniform, bright red until the seeds are barely visible.
4. Pour the strawberry purée into popsicle molds, leaving a small amount of space at the top for expansion. Leave about 1/2 inch (1 cm) of headspace. Note: Water expands as it freezes; if you fill to the brim, the pops will overflow and stick to the lid.
5. Insert popsicle sticks. If using a mold with a lid, slide the sticks through the slots; if not, wait 1 hour in the freezer before inserting them so they stay upright.
6. Place the molds in the freezer for at least 6 hours or until completely solid. I usually do this overnight because I'm too impatient to wait during the day.
7. Remove from the freezer and let sit at room temp for 2 minutes. This helps the edges soften slightly for easier removal.
8. Run the outside of the mold under lukewarm water for 15 seconds. Do this until the popsicle releases with a gentle tug.