- Prep
- 15 min
- Cook
- 360 min
- Total time
- 375 min
- Yield
- 8-10 popsicles
- Difficulty
- Easy
- Calories
- 85 kcal
Quick summary
“Artisanal popsicles combining fresh strawberry and raspberry pulp blended with lemon juice and a subtle touch of citric acid. Frozen in molds to create refreshing popsicles of vibrant ruby color.”
What you need to know
- The combination of strawberries with ripe raspberries balances sweet perfume with natural acidic notes.
- The powdered citric acid and fresh lemon juice awaken the taste buds and prevent large ice crystals.
- The complete dissolution of sugar in water ensures that the texture freezes soft and easy to bite.
Ingredients
Main
- cups Fresh strawberries
- cup Fresh raspberries
- cup Fresh lemon juice
- cup Refined sugar
- cup Filtered water
- unit Zest of 1 lemon
- teaspoon Citric acid powder
Instructions
Principal
- In a blender, combine the chopped strawberries, raspberries, fresh lemon juice, and filtered water. Beat until you get a homogeneous and smooth mixture, without lumps. The professional technique is to ensure that no large pieces of fruit remain, for a uniform and pleasant texture of the popsicle.
- Add the refined sugar to the mixture and beat again for about 30 seconds, or until the sugar is completely dissolved. If you are using the lemon zest and the optional citric acid, add them now and beat briefly to incorporate the flavors, creating a more complex profile.
- Taste the mixture and adjust the sweetness or acidity according to your personal preference. The most important tip is to always taste before freezing, as the flavor attenuates slightly when chilled. You can add more sugar for sweetness or more lemon juice for acidity, seeking the perfect balance.
- Carefully pour the mixture into the popsicle molds, leaving a small space at the top, as the mixture expands when freezing. Insert the popsicle sticks. The secret of this step is to avoid overfilling to facilitate later removal and prevent cracks in the popsicles.
- Take the molds to the freezer for a minimum period of 4 to 6 hours, or preferably overnight, until the popsicles are completely solid and firm. The short answer: patience is your ally for the perfect texture and so they don't melt quickly when unmolding.
Chef's tips
- Blend the fruits in a blender for 2 minutes and strain through a fine mesh sieve to remove the hard seeds.
- Leave 0.5 cm of free space at the top of each mold, as the liquid expands in volume when solidifying.
- To unmold easily, run warm water quickly over the outside of the mold for 5 seconds.
Variations
- Add fresh mint or basil leaves to the blender to create refreshing herbal notes.
- Intercalate small pieces of whole chopped fruits in the molds before pouring the blended juice.
- Add 1 teaspoon of squeezed grated ginger for a spicy and thermogenic aromatic touch.
Substitutions
- Fresh raspberries can be replaced by fresh blackberries or cleaned blueberries.
- Citric acid powder can be replaced by increasing the fresh lemon juice by an additional 1 tablespoon.
- Refined sugar can be swapped for crushed demerara sugar or agave syrup in the same measure.
How to store
Keep in the freezer at -18°C in the molds themselves or wrapped individually in parchment paper for up to 3 months. Keep the freezer well-sealed to prevent the popsicles from absorbing external odors.
Can it be frozen?
Continuous freezing product; freeze for at least 6 hours before consumption. Do not thaw to refreeze, as it loses its fine structure and turns into a hard block of ice.
What to serve with
Perfect for hot beach and pool days, accompanied by chilled coconut water or a glass of Prosecco sparkling wine.
Frequently asked questions
Can I use frozen berries instead of fresh?
Yes, thaw the frozen fruits slightly and blend in the blender along with the lemon juice and filtered water, maintaining the same straining procedure.
How do I make the popsicle stick stand up straight in the mold?
Cover the popsicle mold with stretched aluminum foil and make small slits in the center of each cavity with a knife, inserting the wooden sticks firmly through the openings.
Why does homemade popsicle sometimes get hard like an ice cube?
The sugar ratio is crucial; sugar lowers the freezing point of water, preventing the formation of hard crystals and leaving the popsicle soft to bite.
What is citric acid powder used for in this popsicle recipe?
Citric acid is a natural compound extracted from citrus fruits that enhances the bright acidity of the fruit and acts as a natural preservative, in addition to helping maintain the vivid color of the raspberry.
You might also like
