One of the challenges of summer is to eat a popsicle before it drips all over your shirt, but not so fast that you get a brain freeze. Ready to take the challenge?
2 lb. ripe strawberries, washed, hulled and halved
2 tbsp. sugar, or to taste
2 tbsp. lemon juice
Place all ingredients in a blender or food processor and blend until strawberries are pureed. Pour into popsicle molds. Freeze for 4 to 24 hours. When the pops are frozen, remove them from the freezer. Let them sit out for a few minutes before removing from the molds. You can also run a little hot water over the molds to help them pop out.
Keepin' it cool!
Here are three more ways to chill out this summer with California-grown fruits:
Swirly cherry and yogurt ice pops
Watermelon ice pops and cubes