Summer means Strawberry Popsicles

Summer is definitely here, which for me means hot days, warm nights, and no air conditioning. I actually really like it, we have a little covered area outside of our apartment where we have put a table and chairs. And we have enough windows inside of the apartment that I can enjoy a nice breeze during the daytime.

I would have to say that the best thing about summer in California is the produce. Corn, tomatoes, plums, peaches, strawberries, blackberries, cherries, zucchini. Which translates to lots of grilling and lots of fruit desserts.

In an attempt to keep things light and cool (who wants to turn on the oven when it's 90 degrees out?), I have turned into a Popsicle Fanatic.

Homemade popsicles are so much better than store-bought in so many ways. First of all, they are so much less expensive. Also, way less wasteful (so much packaging!). Last but certainly not least, making your own popsicles gives you control over what ingredients you want to put into them, which allows you to have the last word in flavor and healthiness (additives? sugar content?). Fantastic!

We have al tiny popsicle maker from ikea that makes 6 popsicles, each of which hold about 1/4 cup liquid. It's great because every three nights we can try a new flavor.

Oh, and I almost forgot. Strawberries. One of the local grocery stores had a special, 1 pound of strawberries for 97 cents. We bought 7 pounds over the course of the week. We ate them for breakfast and dessert, and made rich strawberry ice cream as well as several batches of strawberry popsicles. There is nothing better than simple ripe strawberries, but when you can't eat your stash fast enough you can't beat strawberry popsicles. Simple and delicious, these straightforward popsicles really let the strawberries shine.

Strawberry Popsicles

(adapted from Paletas)

This will make 6 small (1/4 cup capacity) popsicles, it can be doubled for more.

2 cups fresh strawberries (washed, hulled, and cut into quarters)

1/3 cup sugar

1/2 cup water

1 Tbsp lemon juice

Stir the sugar into the sliced strawberries and let them macerate for around 30 minutes. Once they are nice and juicy, put the strawberries and their juices into a saucepan with the 1/2 cup water, and bring to a simmer. Simmer the mixture for about five minutes, then take the mixture off the heat and let it cool to room temperature. Once it is cool, add the lemon juice and puree the strawberry mixture in a blender, food processor or with an immersion blender until it is smooth, then pour it into your popsicle molds!

Now all you have to do is wait for them to freeze!