Summer is so close I can taste it. Okay, maybe it’s just the fact that we made these Strawberry Lemonade Ice Pops that remind me of summer, but still. It’s so stinking close. This is going to be the first summer that we really get to embrace pool season. The first summer after Skibbles was born, we had just purchased a house and were renovating so it was bananas and then the second summer, we had so much to do still with our house, last summer we did some pool, but we had the baby in June, which put me out of swimming commission for awhile during healing. THUSSSSS, this will be our first real year and I couldn’t be more excited. I lived in a pool every summer growing up and I’m excited for the girls to have the same opportunity. Andrew is not on board with us getting a pool for our yard, so we’ll be trekking to our community pool and our good friend’s house. Skibbles has already been begging to go to the beach and the pool, so once she realizes how close it is for us to walk there, I know all bets are off and she’s going to ask almost every day.
As a kid, we often had ice pops after swimming and I want our girls to have the same experience. What I don’t want though, is all the food dyes and artificial flavors that typically come with these store bought ice pops. Even the ones touted as natural or better for you, have ingredients that I’m not terribly fond of usually.
One thing I know is that making homemade ice pops couldn’t be easier. Skibbles could literally make these herself if I really wanted to let her. Squeeze fresh lemon juice, purees some semi-frozen strawberries, layer it into a popsicle mold, freeze, and VOILA! Homemade Strawberry Lemonade Ice Pops are complete. I couldn’t be more excited about the ingredients and the taste is simply amazing, especially for the summer!
We really hope you enjoy these!
- 2 cup semi-thawed strawberries fresh would work too
- 6 large lemons
- Squeeze the juice from the 3 lemons.
- Evenly pour juice halfway up the ice pop mold you are using.
- Freeze for at least one hour.
- Puree the strawberries in a blender.
- *Tip: If having trouble blending strawberries, add some of the lemon pulp or 1/4 tsp of water at a time until blends well.
- Pour puree on top of lemon juice in each ice pop mold.
- Freeze until set - typically 5-6 hours.
- *Optional: Combine the Lemon and Strawberry together and pour in the mold at once instead of separately.
* We use Tupperware ice pop molds for the ones in these pictures. Find a similar ice pop mold on Amazon.
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Be sure to check out each of their Mini Chef posts as well!
- Homemade Whipped Cream Recipe // Courtney’s Sweets
- Pink Lemonade Cupcakes // Momma Lew
- Watermelon Strawberry Cooler // Finding Zest
- Strawberry Lemonade Ice Pops // We’re Parents
- Coconut Chocolate Macadamia Nut Butter Recipe with Blendtec Giveaway // Eating Richly Even When You’re Broke
- Dipped Sugar Cookie Sticks // Giggles, Gobbles and Gulps
- Blueberry Sour Cream Muffins // Vegging at the Shore
- Low Stress Dinners: Make Your Own Pizzas // O’Boy! Organic
- Banana Caterpillar Snack // My Mini Adventurer