It’s been HOT here lately. Like 100 degrees F, can’t walk around outside without immediately breaking a sweat, want to spend every second in a pool hot. Personally, I love hot summer days. It’s what I grew up with and it’s in my blood. As long as I have a way to cool down and some relief in sight, I’m good – like this week… it’s oddly supposed to be in the low 70s. I truly don’t understand New England weather…
I used to always make “popsicles” in ice cube trays as a kid. I’d freeze juices or soda and stick toothpicks in them. Growing up, we never had popsicle molds, despite the fact that I loved making those mini popsicles. I finally gave in and bought popsicle molds in the last year, and I don’t know why I didn’t sooner. The molds were 8 dollars on Amazon, and boy, was it worth it. I’ve made tons of popsicles, and I have been loving them on hot summer days.
These ones feature fresh strawberries and floral rosewater. They’re simple and packed full of strawberries and are a refreshing dessert in the summer heat. The strawberries are macerated with agave to bring out their juices then simmered for a couple minutes until juicy and soft to highlight their natural sweetness. With a little lemon to balance the sweet and rosewater to give them a slightly floral essence, these pops are the perfect treat on a hot day. The chocolate and pistachios are the cherry on top.
These ice pops have a great texture – they stay tender and easy to nibble thanks to the fact that they are almost all fruit. The agave also prevents them from getting too hard. You can also tweak the amount of sweetener – if you have really ripe, sweet strawberries, you may need only the 1/4 cup or less of agave, but if your strawberries aren’t very sweet, you could add a little more sweetener.
- Popsicles
- 3 slightly heaping cups hulled and quartered fresh, ripe strawberries
- ¼ cup agave*
- 2 tablespoons water
- 3 teaspoons rosewater
- 1 tablespoon lemon juice
- Chocolate drizzle + pistachios
- ¼ cup semisweet chocolate chips, melted
- 1 teaspoon coconut oil, melted or vegetable oil
- 2 tablespoons crushed pistachios
- Combine strawberries and agave in a bowl and toss to evenly coat. Let sit for 15 minutes, or until the juices begin seeping out.
- Add strawberry mixture and water to a small saucepan over medium heat and bring to a boil. Reduce heat and simmer for 5 minutes. Remove from heat and add rosewater and let cool.
- Once cool, add the mixture to a blender with lemon juice. Blend until smooth.
- Divide between popsicle molds and freeze. After 30 minutes-1 hour, add popsicle sticks and continue freezing until completely frozen.
- Run popsicle mold under warm water for a couple seconds to remove the mold.
- Combine melted chocolate and oil and stir until fully incorporated. Working quickly, drizzle the popsicles with chocolate and top with crushed pistachios.
*You can use white sugar instead of agave if you prefer. I've made them both ways and they turn out great. You will likely have to increase the amount of sugar since agave is sweeter.
Mona says
August 2, 2016 at 1:41 pmA refreshing treat!
Christine says
August 2, 2016 at 8:18 pmSo refreshing!
Rhonda says
August 2, 2016 at 3:39 pmThese look delicious! If you don’t care for rose water, can you just sub water? Also, did you measure your coconut oil while still solid or in a liquid state?
Christine says
August 2, 2016 at 8:20 pmIf you’re not making them with rosewater, just leave it out – no need to add extra water. This recipe makes a yummy strawberry popsicle, with or without the rosewater! Also, the coconut oil should be melted when you measure it!
Lucy @ Globe Scoffers says
August 3, 2016 at 12:22 pmWow these look delicious! Can’t wait to give them ago. Thanks for sharing.
Christine says
August 4, 2016 at 8:27 amGreat! Can’t wait to hear what you think!
Giselle says
August 4, 2016 at 12:34 amLove the pistachio addition. Never would have thought to sprinkle them on these but it look amazing!
Christine says
August 4, 2016 at 8:30 amThank you! So many desserts in the Middle East have pistachios on or in them, so I love adding pistachios to desserts!
Aya @ A Healthy Story says
August 5, 2016 at 9:50 amWow these look absolutely amazing! Your photos are incredible, you’re so talented! I definitely have to give these a try, it’s been hot over here in Toronto here!
Christine says
August 5, 2016 at 5:19 pmThank you, Aya! You’re so kind – my food photography is definitely something I’m working on! Hope you love the ice pops!
rachel @ athletic avocado says
August 5, 2016 at 11:52 amthese are gorgeous! So refreshing!
Christine says
August 5, 2016 at 5:19 pmThanks, Rachel! Pretty and tasty = a winner!
Macy @ Paleo Crumbs says
August 5, 2016 at 12:09 pmThese popsicles are SO pretty and tasty looking!
Christine says
August 5, 2016 at 5:22 pmThanks, Macy!
Rebecca @ Strength and Sunshine says
August 6, 2016 at 4:02 pmWell these just sound and look so BEAUTIFUL! “Fancy” summer treats 😉
Christine says
August 8, 2016 at 9:07 amThanks, Rebecca! Fancy, but easy – love recipes like that! 😉
Carly @ FitLiving Eats says
August 9, 2016 at 3:14 pmYummy! I love that you used rosewater. I have the hardest time getting the popsicles out of the mold. Time to try again!
Christine says
August 10, 2016 at 8:26 pmI adore rosewater! To get my popsicles out of the mold, I’ll run them under hot water for a couple seconds until they slide out. Good luck!