Eosinophilic Esophagitis Friendly Strawberry Paletas
Bright, juicy, and bursting with summer flavor, these frozen strawberry pops are the kind of treat that feels indulgent without a single ingredient to stress over. The whole recipe is built on fresh strawberries, lime juice, a homemade simple syrup, and a pinch of salt — nothing processed, nothing hidden, nothing that typically triggers esophageal flares. Managing a restricted diet doesn't mean giving up on fun frozen desserts, and these paletas prove exactly that. The optional chili powder adds a subtle kick for anyone who can tolerate it, but the base recipe stands beautifully on its own without it. Blending everything smooth means a silky, easy-to-swallow texture, which matters more than most people realize when you're navigating swallowing sensitivities. A few hours in the freezer and you've got something that looks like it came from a street cart but was made entirely in your own kitchen with ingredients you trust. Kids and adults alike will reach for seconds.
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Learn more →Ingredients
8 servings
For the simple syrup
- ½ cup granulated sugar
- ½ cup water
For the paletas
- 1 ½ lb fresh strawberries, hulled and halved
- 2 tbsp fresh lime juice
- ¼ tsp fine salt
- ¼ tsp chili powder (optional)
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 the syrup cool to room temperature, about 15 minutes.
- 2
Add the strawberries, cooled simple syrup, lime juice, salt, and chili powder (if using) to a blender. Blend until smooth, about 30–45 seconds.
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