The Detroit Pop Shop, a new popsicle company from owner Hildie Haviland, a former marketing director, and her husband, a molecular gastronomy enthusiast, offers flavor combinations that are inventive but not off-puttingly novel: peanut butter and jelly, grapefruit mint, and watermelon basil. They always work with fresh produce and all-natural ingredients and they even have a few boozy options, like the Rhubarb Saskatoon (foraged in Michigan), with gin. Their best seller is the Strawberry Lemonade, made with fresh strawberries and lemons; here's their refreshing recipe.
Ingredients
- 1 1⁄3 cups sugar
- 8 oz. strawberries, hulled
- 1⁄2 cup fresh lemon juice
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Instructions
Step 1
In a small saucepan, combine the sugar with 1⅓ cups water and cook over medium-high heat until the sugar dissolves, about 3 minutes. Remove from the heat and let cool.
Step 2
Meanwhile, in a blender, puree the strawberries until smooth. Scrape the strawberry puree into the saucepan along with the lemon juice and stir to combine. Pour the strawberry syrup into seven 4-oz. ice-pop molds. Transfer the molds to the freezer and freeze until slushy, about 1 hour. Insert an ice-pop stick into each mold and freeze until the pops are solid, about 3 hours.
Step 3
Run the bottom of the molds briefly under warm water to release the ice-pops and serve.
- In a small saucepan, combine the sugar with 1⅓ cups water and cook over medium-high heat until the sugar dissolves, about 3 minutes. Remove from the heat and let cool.
- Meanwhile, in a blender, puree the strawberries until smooth. Scrape the strawberry puree into the saucepan along with the lemon juice and stir to combine. Pour the strawberry syrup into seven 4-oz. ice-pop molds. Transfer the molds to the freezer and freeze until slushy, about 1 hour. Insert an ice-pop stick into each mold and freeze until the pops are solid, about 3 hours.
- Run the bottom of the molds briefly under warm water to release the ice-pops and serve.
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