Don't limit yourself to just strawberries, either. As the season for those delectable fruits wanes, try making them with whatever looks ripe and juicy at the market. Peaches, blueberries, mangoes, and even simple bananas would make fine substitutes.
Nibbled or licked, these popsicles are exactly what we need to survive the sultry days of summer.
Strawberry-Yogurt PopsiclesMakes 6 popsicles (3-ounce molds)
1 pint strawberries, hulled and roughly chopped
1/4 cup sugar
1 teaspoon lemon juice
6-8 ounces (about 1 cup) Greek yogurt
Combine the strawberries and sugar in a small bowl. Let stand about 20 minutes to macerate the fruit, stirring occasionally. The fruit will soften and become syrupy.
Pour the strawberries and syrup into a food processor or blender. Add the lemon juice and pulse a few times until the fruit is pureed.
Stir the yogurt into the strawberry mixture until combined. Pour into molds and freeze for at least 8 hours or overnight. To remove, run hot water over the outside of the mold until you can gently pull the popsicle out.
• You can substitute nearly any seasonal fruit (or mix of fruits!) for the strawberries in this recipe.
• For harder fruits like rhubarb and under-ripe peaches, try cooking down the fruit with the sugar and a few tablespoons of water over medium heat. This helps soften them and concentrate their flavor.
• Popsicle Molds Pictured: Tovolo Groovy Ice Pop Molds, $12 on Amazon
(Images: Emma Christensen)