These are really good, with a smooth texture.
I often adorn these with some bittersweet or semisweet chocolate that I’ve melted in a double boiler with some corn syrup, and then, before the chocolate hardens, I push some mint leaves onto the still-liquid chocolate.
Copied from Ultimate Strawberry Popsicles Recipe
- 15 ounces (425g) washed, hulled strawberries, halved (about 4 cups; see note)
- 3 ounces granulated sugar (1/4 cup plus 2 tablespoons; 85g)
- 1/4 ounce (1 tablespoon plus 1 1/2 teaspoons; 5g) freeze-dried strawberry powder, optional (see note in Ultimate Strawberry Popsicles Recipe)
- 3/4 teaspoon fresh lemon juice from one lemon (3g)
- 1/8 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
- 3 ounces strawberry jam (1/4 cup plus 2 tablespoons; 85g)
- In a blender, combine strawberries, sugar, freeze-dried strawberry powder (if using), lemon juice, and salt, and process until very smooth, about 30 seconds.
- Pour purée into a medium bowl, add jam, and whisk until thoroughly combined.
- Divide evenly between six 3-fluid-ounce popsicle molds and freeze until solid, at least 8 hours (to make filling the molds easier, you can transfer the puréed strawberry base back to the blender jar or to a measuring cup or another vessel with a spout first). To unmold, follow your popsicle mold’s instructions.
This recipe is formulated to make six 3-ounce popsicles, but you can scale it up or down as needed to accommodate popsicle molds of different sizes and numbers.
Make sure to freeze these for at least eight hours.
If using frozen fruit, place the frozen strawberries in a medium bowl and let thaw at room temperature until slightly softened, about 1 hour. Discard any liquid that has accumulated at the bottom of the bowl before proceeding with recipe (this will increase the total time of the recipe).
If you have freeze-dried whole or sliced strawberries, grind them in a blender until powdery and fine, with no visible chunks of fruit, then measure out the amount needed.