AIP Friendly Strawberry Lemonade Popsicles
Bright, juicy strawberries blended with fresh lemon juice and a touch of honey make for one of the most refreshing frozen treats you can pull out of the freezer on a hot day. The lemon zest adds a fragrant punch that takes these well beyond basic fruit pops, and that tiny pinch of sea salt quietly ties everything together. Following an autoimmune protocol means navigating a lot of ingredient lists and giving up many of the convenient snacks and desserts that line store shelves — these popsicles are a genuinely satisfying answer to that problem. Every single ingredient is whole and clean, with no grains, refined sugars, or additives to worry about. The process is beautifully simple: blend, pour, freeze, and you're done. With eight servings ready to go after an overnight freeze, you'll have a stash of something sweet and nourishing waiting for you all week long.
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Learn more →Ingredients
8 servings
- 3 cups fresh strawberries, hulled and halved
- ½ cup fresh lemon juice (from about 3–4 lemons)
- ¼ cup honey
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~1 1/2 teaspoons per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- ¼ cup water
- 1 tsp lemon zest
- 1 pinch fine sea salt
Instructions
- 1
Combine the honey and water in a small saucepan over medium heat, stirring until the honey is fully dissolved, about 2 minutes. Remove from heat and let cool for 5 minutes.
- 2
Add the strawberries, lemon juice, lemon zest, sea salt, and the cooled honey syrup to a blender. Blend on high until completely smooth, about 30–45 seconds.
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