Before summer is officially over, I thought I’d share this amazing recipe with you! When I was a kid my Mom would buy Welch’s all fruit popsicles as a special treat from time to time. This recipe tastes JUST like them. First bite took me back years! A quick check in the mirror revealed it was only in my head though.
The Popsicle molds pictured are IceWabanga Fill and Freeze Ice Pop Molds. There are many reasons I’m loving these! We’ll start with the thing I look for first: they are dishwasher safe! I have plenty of items that can’t go in the dishwasher so I like to have the option of popping them in if I’m busy or have a houseful. I also love that you can take each Mold out of the holder one at a time, so you don’t have to run water over the all the popsicles to get one out, you can make just a couple of ice pops if you like and you can wash them as you use them as opposed to having the top part ready to wash and waiting for the bottom. I’m always worries about losing them!
They also came with a bonus of 2 silicone ice pop molds. I think these are going to be great for a push pop type popsicle! If you are on the market or just hate your current ones, you should definitely check these out. There aren’t a ton of products like these that I feel like I must have, but these are on that list!
Now, on to the recipe!
4 cups chopped, hulled strawberries
3 Tbsp corn syrup
3 tbsp sugar
2 tbsp lemon juice
- Puree in blender or food processor all ingredients.
- Pour into molds, you don’t need to leave much space as this particular recipe does not expand when it freezes.
- Freeze until frozen (like you would have never thought that was next! LOL)
Please Note: This will yield about 10 pops!