As Indian summer is upon us in San Francisco, the temperature is rising and there is truly nothing more refreshing than an ice cold popsicle. I have been on a total lemonade kick recently and figured if I liked it cold, I would really like it frozen. I had some strawberries I'd gotten from the farmer's market a week before and I couldn't let them go to waste, so I threw those in too. Not only do the strawberries make the ice pops even more beautiful, but they also add some texture and are a nice sweet surprise. This recipe is definitely on the more tart side, so feel free to add more agave if you like a sweeter treat. Otherwise, keep the recipe as written and you can enjoy the fact that you are not consuming an ice pop loaded with a bunch of added sugar. Though they are super fast to whip together, you do have to be patient and keep them in the freezer for 4 hours before enjoying, so plan ahead!
Makes about 12 ice pops
- 3/4 cup meyer lemon juice (about 6 lemons)
- 1/3 cup agave nectar
- 3 1/2 cups water
- 1 cup ripe strawberries, sliced
-Pour the lemon juice, water, and agave nectar in a blender.
-Blend for about 30 seconds or until well-mixed.
-Add the strawberry slices to the lemonade and pour the mixture into popsicle molds.
-Make sure to leave about 1/2 inch at the top of each mold to make space for the popsicles to expand as they freeze.
-Put the tops on the molds and freeze for at least 4 hours.