Mushroom Free Classic Popsicles
Fresh strawberries, bright lemon juice, and a quick homemade simple syrup are all it takes to make something genuinely spectacular on a hot day. The blender does most of the heavy lifting here — you get a silky, vibrant mixture that freezes into the kind of popsicle that tastes like summer in every single bite. Because the ingredient list is so clean and straightforward, there is absolutely nothing hiding in these that could cause concern for anyone avoiding fungi or fungal-derived additives. Store-bought frozen treats can be surprisingly tricky to vet, with long ingredient panels and shared production lines, so making your own is a satisfying solution. A pinch of salt and a squeeze of lemon lift the strawberry flavor in a way that feels almost fancy without any extra effort. Just pour, freeze overnight, and run a little warm water over the molds — they slide right out and are ready to enjoy.
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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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