Eosinophilic Esophagitis Friendly Classic Popsicles
Fresh strawberries, a squeeze of lemon, and a simple homemade syrup — that's genuinely all it takes to make a frozen treat that feels like pure summer. Managing eosinophilic esophagitis often means scrutinizing every packaged snack for trigger ingredients, artificial flavors, or additives that have no business being in a popsicle, and store-bought options rarely make that easy. This recipe sidesteps all of that by keeping the ingredient list short, recognizable, and completely in your control. The strawberries get blended completely smooth, so the texture is silky and easy to enjoy without any fibrous bits or chunks to worry about. A pinch of salt and a splash of lemon juice sharpen the flavor beautifully, making these taste far more complex than their simple ingredient list suggests. Pour the mixture into molds, freeze overnight, and you've got a batch of bright, refreshing popsicles that are as safe as they are satisfying.
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Learn more →Ingredients
8 servings
For the simple syrup
- ½ cup granulated sugar
- ½ cup water
For the popsicles
- 2 lbs fresh strawberries, hulled and halved
- 2 tbsp fresh lemon juice
- 1 pinch salt
Instructions
- 1
Combine the sugar and water in a small saucepan over medium heat, stirring until the sugar is fully dissolved, about 2–3 minutes. Remove from heat and let cool to room temperature, about 15 minutes.
- 2
Add the strawberries, lemon juice, salt, and cooled simple syrup to a blender. Blend on high until completely smooth, about 30–45 seconds.
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