These strawberry ice pops, or paletas de fresa, are easy Mexican treats made with fresh strawberries, sugar, lemon juice, and water.
Strawberry Ice Pops
- Quick Glance
- 10 M
- 45 M
- Makes 8 to 10
Combine the strawberries and sugar in a bowl. Let sit until the strawberries start to release their juices, 20 to 30 minutes.
Transfer the sugary strawberries and water to a saucepan and place over medium heat. Simmer until the berries are slightly softened, about 5 minutes. Let cool to room temperature.
Transfer the mixture to a blender or food processor, add the lemon juice, and purée until the desired consistency, whether smooth or somewhat chunky.
If using conventional molds, divide the mixture among the molds, snap on the lid, and freeze until solid, about 5 hours.
We think you can take it from here.
If using glasses or other unconventional molds, freeze until the pops are beginning to set (1 1/2 to 2 hours, depending on the size), then insert the sticks and freeze until solid, 4 to 5 hours. We think you can take it from here. Originally published July 11, 2011.
Recipe Testers' Reviews
In a word, wonderful. One of the best uses for strawberries I’ve ever found. The sugar-to-fruit ratio is perfect: the sugar amplifies the natural sweetness of the berries but doesn’t overwhelm it, so it’s more or less like eating a giant frozen strawberry on a stick.
The recipe worked as written, and the active and freezing times were accurate. I used conventional molds so I didn’t have to insert sticks while the popsicles were freezing. I got 10 pops out of one batch. The only word of caution I have to impart is that you need to let the pops rest at room temperature for a while before you attempt to unmold them—any earlier and you’ll pull the stick out and leave the pop behind.
These pops are the perfect use for those occasions when you’re overzealous at the farmers market and overbuy strawberries just because they smell so fragrant and delicious! These pops can be whipped together easily and require only ingredients that are likely to be on hand. The star of the recipe is really the strawberries, so be sure to use ripe and fragrant berries for these pops. Out-of-season strawberries would result in lackluster pops.
These could easily be enhanced with the addition of other fruit. For one batch, I added a few chunks of banana, which made the pops a bit smoother and added a bit of zest.
One word of caution: the mix fills about eight 6-ounce pop molds, so if you only have four molds, be sure to set aside a container to save the rest of the goodness!