Strawberry Ice Pops - Better Than Store Bought!
Recipe: #33006
July 25, 2019
Categories: Desserts, Strawberry, South American, 5 Ingredients Or Less, Gluten-Free, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Make it from scratch, more
"This is probably one of the most common paletas (Mexican word for Ice-Pops) - maybe because the flavor is so kid and adult-friendly. Regarding the strawberries; if you are lucky enough to get your hands on wild strawberries from Irapuato Mexico, you are in luck, otherwise, regular strawberries can be most definitely be used. Irapuato is known for its wild strawberries; they're a kinda wild strawberry that sweetens the air, and people travel from all over to get big baskets of them. If you are lucky enough to have access to these strawberries, which are smaller than those that you find at grocery stores but have an intensely concentrated sweet flavor. They are so good and also quite delicate, so they squish easily which is perfect for this recipe. Source: Paletta's cookbook."
Original is 8-10 servings
Ingredients
Nutritional
- Serving Size: 1 (110.9 g)
- Calories 115.7
- Total Fat - 0.3 g
- Saturated Fat - 0 g
- Cholesterol - 0 mg
- Sodium - 1.6 mg
- Total Carbohydrate - 29.8 g
- Dietary Fiber - 1.9 g
- Sugars - 26.2 g
- Protein - 0.6 g
- Calcium - 5.9 mg
- Iron - 0.2 mg
- Vitamin C - 8.9 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Combine the strawberries and sugar in a bowl. Let sit until the strawberries start releasing their natural juices, 20 - 30 minutes. Place in a saucepan with the water over medium heat.
Step 2
Simmer until they are slightly softened, about 5 minutes. Let cool to room temperature.
Step 3
Transfer the mixture to a blender or food processor, add the lemon juice, and puree until smooth; alternatively, you could leave some chunks in if you like.
Step 4
If using conventional molds, divide the mixture among the molds, snap on the lid, and freeze until solid, about 5 hours.
Step 5
If using glasses (to the size that suits ice-pops) or other unconventional molds, freeze until the pops are beginning to set (1 1/2 - 2 hours), then insert the sticks and freeze until solid, 4 - 5 hours.
Step 6
If using an instant ice pop maker, follow the manufacturer's instructions.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- For best results, use fresh, ripe strawberries that are hulled and cut into quarters.
- If using Irapuato wild strawberries, taste for sweetness at the end and add additional sugar if desired.
- Mango: Substitute the strawberries for mangoes to provide a tropical twist. The sweetness of the mangoes will help to balance the tartness of the lemon juice, creating a delicious and refreshing ice pop.
- Raspberries: Substitute the strawberries for raspberries to create a more intense flavor. The tartness of the raspberries will help to balance the sweetness of the sugar, creating a delicious and unique ice pop.
Raspberry-Lemon Ice Pops Replace the strawberries with 4 cups of raspberries and increase the lemon juice to 4 tablespoons. Follow the same instructions as above.
Grilled Corn with Cilantro-Lime Butter - This is the perfect side dish to accompany the Strawberry Ice Pops. The sweetness of the corn pairs perfectly with the sweetness of the ice pops and the cilantro-lime butter adds a delicious zing to the dish. Plus, the butter is easy to make and adds a beautiful presentation to the meal.
Grilled Zucchini with Feta and Mint: This light and flavorful side dish is the perfect complement to the Grilled Corn with Cilantro-Lime Butter. The feta and mint add a bright, salty flavor that pairs perfectly with the sweetness of the corn. Plus, the zucchini is a great source of vitamins and minerals, making it a nutritious addition to the meal.
FAQ
Q: How do I make sure my ice pops are sweet enough?
A: Taste the mixture before freezing and add additional sugar if desired. If you are using wild strawberries from Irapuato, they are naturally sweeter than regular strawberries, so you may not need additional sugar.
Q: How long will my ice pops last?
A: Ice pops can last up to 3 months in the freezer if stored properly. Wrap each pop individually in plastic wrap and store in an airtight container.
3 Reviews
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Fun facts:
Fun Fact #1: Paletas, the Mexican word for ice-pops, have been around since the Aztec Empire. In the 16th century, the Aztecs would freeze fruit juices in molds made of clay for a refreshing treat.
Fun Fact #2: Mexican celebrity chef, Pati Jinich, is known for her paleta recipes. She has released two cookbooks with over 200 recipes, including this one for strawberry ice pops.