These delicious strawberry lemonade popsicles are one of the best recipes out there to make over the summertime. They’re quick, easy, and simple, which makes them ideal for even the hottest day that we might come across.

One thing that I really love about this recipe is how incredibly refreshing these pops are. Since they’ve got both lemon juice and strawberries in them, they’re extremely fruity and acidic, leading to one of the tastiest summertime treats out there.

If you wanted to switch up this recipe a little bit,you could try opting for a different sugar than simply granulated sugar. While we’re sure that granulated sugar works, using brown sugar might allow you to get a slightly different flavor overall, leading to a treat that’s as tasty as it is surprising!

Ingredients for Homemade Strawberry Lemonade Popsicles

This ingredient list is something nice and simple, ideal for a homemade treat on a hot day (or maybe even the cool evening before a hot day). We’re sure that you won’t struggle to get hold of any of these ingredients!

• 2 cups strawberries - hulled and diced.
• 1 tsp granulated sugar.
• ¾ cup fresh lemon juice - the juice of between four and five medium-sized lemons.
• 1 cup water.
• 1 ½ cup granulated sugar - or, as we said above, brown sugar for a bit of a new flavor.

How To Make It

This method is perfectly easy, and could even be done with little ones in the kitchen. Make sure to take over for the stovetop steps, though, as adult supervision is very important to keep them from harming themselves.

• Start off by adding the strawberries and granulated sugar to a blender. The liquid in the strawberries may start to dissolve some of the sugar that you’re adding - but that’s okay! Mix until smooth, making sure to pulse a few times after you’ve finished catching any sneaky bits of strawberry.

• Pour the mixture into the top of the cavities in the popsicle mold, and set it into the freezer. Make sure that the popsicles are level when they’re in the freezer, otherwise they won’t freeze properly, leading to a wonky popsicle.

• Add a cup of water and one and a half cups of granulated sugar to a small pot - make sure to use a pot that can stand being scrubbed, you might need to do just that to get rid of sticky sugar after you’re finished.

• Cook the mixture over medium-high heat, stirring occasionally until the sugar dissolves. Heat is crucial to make sure that the sugar melts evenly and properly - make sure that you stir well to ensure good heat distribution.

• Remove the pan from the heat, and add in the fresh lemon juice. At this point, give the syrup a quick taste to decide whether you need some more lemon juice or not - I  always tend towards adding a little bit more, but I like the sour flavor that lemon juice gives.

• Pour the finished lemon syrup into a glass measuring cup, and then pour the syrup into the pop molds. Alternatively, you could use a funnel and pour the syrup directly into the molds.
• Add the sticks to the pop molds, and then freeze them for a minimum of eight hours. Freezing for eight hours will make sure that the pops are entirely frozen, and you won’t have any sticky accidents.

If you wanted to create layers within your pops to make them all the more visually appealing, you can freeze the strawberry puree in the ice pop molds for one to two hours, or until it is solid. 

Then, continue with the rest of the recipe, allowing the lemon syrup to cool completely to room temperature.

 Pour the lemon syrup into the molds, and finish with the sticks. Freeze for seven to eight hours, and the end result will be a two-tone strawberry lemonade popsicle!

 Alternatively, you could try freezing the strawberry puree with the molds leaned at a forty-five-degree angle. Turn the molds back right side up and then finish with the syrup, and the layers will be diagonal instead of horizontal.

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