Strawberry Ice Pops
Inspired by techniques from Serious Eats.
Bright, fruity ice pops made from blended fresh strawberries swirled through with jam for extra depth.
None of the 14 major EU allergens. Always check the labels of the products you use.
Method
- 1
Blend. Blend 425 g hulled strawberries with 85 g caster sugar, the strawberry powder if using, ¾ tsp lemon juice and a pinch of salt until very smooth, about 30 s.
- 2
Whisk. Pour the mixture into a bowl and whisk in 85 g strawberry jam thoroughly.
- 3
Pour. Pour the mixture into a jug.
- 4
Freeze. Divide among six 90 ml moulds, add the sticks and freeze for at least 8 h.
- 5
Unmould. Dip the moulds briefly in warm water to release the pops.
Storage
Keep the pops in their moulds or wrapped individually in the freezer.
Equipment
- blender
- medium bowl
- whisk
- jug
- six 90 ml ice-pop moulds and sticks
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 120 kcal |
| Protein | 0.6 g |
| Carbohydrate | 30.1 g |
| of which sugars | 24.9 g |
| of which free sugars | 21 g |
| Fat | 0.2 g |
| of which saturates | 0 g |
| Fibre | 1.7 g |
| Salt | 0.08 g |
Protein per 100 kcal
0.5 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
