Strawberry Ice Pops
Inspired by techniques from Serious Eats.
Bright, fruity ice pops made from blended fresh strawberries swirled through with jam for extra depth.
Based on the listed ingredients, none of the 14 major EU allergens. Always check product labels.
Method
- 1
Blend. Blend 425 g hulled strawberries with 85 g caster sugar, the strawberry powder if using, ¾ tsp lemon juice and a pinch of salt until very smooth, about 30 s.
- 2
Whisk. Pour the mixture into a bowl and whisk in 85 g strawberry jam thoroughly.
- 3
Pour. Pour the mixture into a jug.
- 4
Freeze. Divide among six 90 ml moulds, add the sticks and freeze for at least 8 h.
- 5
Unmould. Dip the moulds briefly in warm water to release the pops.
Storage
Keep the pops in their moulds or wrapped individually in the freezer.
EU nutrition claims
- Low fat: 0.2 g fat per 100 g (limit ≤ 3 g)
- Low saturated fat: 0 g saturated fat per 100 g, 0% of energy (limits ≤ 1.5 g and ≤ 10%)
- Low salt: 0.08 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 100 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
21 g per serving
42 % of the 50 g daily maximum · 84 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- blender
- medium bowl
- whisk
- jug
- six 90 ml ice-pop moulds and sticks
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 120 kcal |
| Protein | 0.6 g |
| Carbohydrate | 30.1 g |
| of which sugars | 24.9 g |
| of which free sugars | 21 g |
| Fat | 0.2 g |
| of which saturates | 0 g |
| Fibre | 1.7 g |
| Salt | 0.08 g |
Protein per 100 kcal
0.5 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
