Strawberry Lemonade Popsicles Recipe

There's nothing quite like the refreshing zing of Strawberry Lemonade Popsicles on a hot summer afternoon. With their vibrant pink hue, sweet strawberry flavor, and tangy lemon twist, these frozen treats are as fun to look at as they are to devour.

I first whipped up a batch of these popsicles after an especially warm July farmer’s market haul. With ripe strawberries overflowing from my basket and a handful of lemons begging to be used, this icy creation was a no-brainer. Now, they’re a staple in our freezer from May through September — and the kids (and adults) can’t get enough.

Keep reading to find out why these pops are a total game-changer for summer snacks!

Why You'll Love This Strawberry Lemonade Popsicles Recipe

If you're on the hunt for a bright, cooling treat that’s both nostalgic and grown-up approved, these popsicles are it. They combine simplicity with a burst of fruity flavor — and the best part? They require no fancy tools or cooking skills.

They’re incredibly easy to make. Just a blender, a popsicle mold, and five ingredients stand between you and frozen perfection. No stovetop. No boiling. Just blend, pour, and freeze.

Naturally sweet and budget-friendly. Skip the store-bought versions loaded with high-fructose corn syrup. These pops use real fruit and lemon juice, and you can adjust the sweetness to your liking. Best of all, a batch costs just a few dollars to make!

Perfect for kids and adults alike. The color alone is enough to win over little ones, but the refreshing lemon kick keeps things interesting for grown-up palates too. It’s the ultimate all-ages treat.

A great way to use summer produce. Have strawberries that are a little too soft to snack on? Or lemons that need juicing before they go bad? This recipe is the ideal zero-waste solution.

Once you try them, you’ll want to keep a batch ready at all times. Let’s take a look at the simple ingredients behind these magical pops.

Ingredients Notes

What makes these Strawberry Lemonade Popsicles so crave-worthy is the balance of tart and sweet — all from wholesome, fresh ingredients.

Strawberries are the shining star here. Fresh, in-season berries give the best flavor, but frozen strawberries work just as well if you're making these off-season. Just make sure they're unsweetened and fully thawed before blending.

Fresh lemon juice provides that unmistakable lemonade tang. Bottled juice won’t cut it here — you’ll need the brightness and aroma of freshly squeezed lemons. Depending on your lemons, you may need 2–3 for a full batch.

Honey or maple syrup adds natural sweetness and helps balance the tartness of the lemon. You can also use agave or simple syrup. Start with less and adjust to taste — especially if your strawberries are particularly sweet.

Water may seem basic, but it’s essential for achieving the right texture. It helps thin out the mixture so it freezes evenly and isn’t too icy. You can substitute with coconut water for a subtle tropical twist.

Optional lemon zest gives an extra burst of citrus aroma. It’s totally optional but adds that gourmet touch that makes these popsicles feel like something you’d find at a beachside market.

As for equipment, all you need is a blender or food processor and a popsicle mold with sticks. Silicone molds release the pops most easily, but any freezer-safe mold will work just fine.

How To Make This Strawberry Lemonade Popsicles Recipe

Making these fruity popsicles couldn’t be simpler — and the results are absolutely worth the (minimal) effort.

Start by prepping your ingredients. Wash and hull the strawberries, slice your lemons, and zest them if you're using zest. Then squeeze the lemons until you have about ⅓ to ½ cup of fresh juice, straining out any seeds.

In a blender, combine the strawberries, lemon juice, a tablespoon of zest (if using), and about ½ cup of water. Add 2–3 tablespoons of honey or your chosen sweetener. Blend until the mixture is completely smooth and no chunks remain.

Taste the mixture before pouring. If it’s too tart, add a little more sweetener. If it’s too thick, splash in more water a tablespoon at a time. The consistency should be pourable but not watery — think smoothie-thin.

Carefully pour the mixture into your popsicle molds, leaving about ¼ inch at the top to allow for expansion as they freeze. Insert the sticks and tap the molds gently on the counter to remove air bubbles.

Freeze for at least 4–6 hours, or until completely solid. Once frozen, run the molds under warm water for a few seconds to help release the popsicles. Serve immediately — or store for later!

From start to finish, this process takes about 10 minutes of active time. The hardest part? Waiting for them to freeze!

Storage Options

Once your Strawberry Lemonade Popsicles are fully frozen, they can be stored for up to 2 months — though we doubt they’ll last that long!

For best results, remove the popsicles from their molds once frozen and transfer them to a zip-top freezer bag or an airtight container. Place parchment paper between layers to prevent sticking.

If you’re planning to serve them at a gathering, you can prep a day ahead and keep them in a cooler with ice packs to maintain their shape outdoors.

To enjoy, just let the pops sit at room temperature for a few minutes or run them under warm water for easy unmolding. No need to thaw — they’re best enjoyed frozen straight from the freezer.

Variations and Substitutions

These popsicles are a blank canvas for all kinds of fruity fun. Here are some creative spins to keep things fresh:

Add herbs for a gourmet twist. A few leaves of fresh basil or mint blended into the mix bring an elevated flavor. Mint makes them feel ultra-refreshing, while basil pairs beautifully with strawberries.

Swap the fruit. Try replacing some of the strawberries with raspberries, watermelon, or peaches for different takes on the classic. Just keep the total fruit quantity the same for best texture.

Make it creamy. Add a few spoonfuls of Greek yogurt or coconut cream to create a creamy version of these pops. It’s like strawberry lemonade meets frozen yogurt — tangy, sweet, and smooth.

Turn them into cocktail pops. For adults, mix in a splash of vodka or rosé before freezing (just a tablespoon or two). Just note: alcohol lowers the freezing point, so use sparingly to ensure they still freeze solid.

Go sugar-free. Skip the added sweetener altogether if your strawberries are ultra-sweet or if you’re avoiding sugar. The pops will still be refreshing, just a bit more tart.

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