Summertime Strawberry Ice Pops

I simply love fresh-fruit season!  One of my faves is a versatile strawberry concoction I came up with (as did many other fruit lovers, I’m sure).

Strawberry Ice Pops
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I choose to make the mixture taste both sweet and tart and rather concentrated since the cubes are often used in a full glass of water.  Here are the five components to be blended:

1) Whole strawberries. (I usually use fresh, but frozen will certainly work, as well.)
2) Water ice cubes to keep the temperature down during blending. I use just enough to serve the purpose without watering down the flavor. (If using frozen berries, you don’t need the water ice cubes.)
3) Fresh lime juice.
4) Agave syrup.
5) Fresh spearmint leaves.

Everything is to your own taste.

You can pour the liquid mixture into ice pop molds or ice cube trays.  I often make extra so I can have a bowl as soon as it comes out of the blender.  If you made an extra large batch, you can also freeze a Tupperware container of the blend to have as soup on a future hot day.

You can eat/drink the mixture straight, or you can drop a few cubes into a glass water.

Strawberry Ice Cubes
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Additional Ideas Using the Base Strawberry Recipe:

a) Set aside 1/4 of the whole berries.  Blend the other ingredients smooth, then drop in the remaining berries and only gently and partially blend them so they remain a bit chunky. This will give a different texture to the dish.

b) Use lemon juice instead of lime juice for a different sour taste.

c) Add fresh or frozen pineapple to the blend for a different type of sweetness.

d) To create a non-dairy ice cream, combine the strawberry cubes, along with a 1/2 cup of coconut milk from a carton, or 1/2 cup of coconut yogurt, in a strong blender (like a Vitamix). If you prefer extra creamy, then freeze some of the coconut milk or yogurt in advance to use in the blend. Sweeten to taste during the blending process.

Summertime YUM!

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