Strawberry Lemonade Ice-Pops
These simple, summery frozen treats are made with fresh strawberries and lemons. Get the recipe for Strawberry Lemonade Ice-Pops ». Matt Taylor-Gross

The Detroit Pop Shop, a new popsicle company from owner Hildie Haviland, a former marketing director, and her husband, a molecular gastronomy enthusiast, offers flavor combinations that are inventive but not off-puttingly novel: peanut butter and jelly, grapefruit mint, and watermelon basil. They always work with fresh produce and all-natural ingredients and they even have a few boozy options, like the Rhubarb Saskatoon (foraged in Michigan), with gin. Their best seller is the Strawberry Lemonade, made with fresh strawberries and lemons; here’s their refreshing recipe.

Strawberry Lemonade Ice-Pops Strawberry Lemonade Ice-Pops
Detroit Pop Shop's best seller is the Strawberry Lemonade, made with fresh strawberries and lemons. Here’s their refreshing recipe.
Yield: makes 7 ice-pops


  • 1 13 cups sugar
  • 8 oz. strawberries, hulled
  • 12 cup fresh lemon juice


  1. In a small saucepan, combine the sugar with 1⅓ cups water and cook over medium-high heat until the sugar dissolves, about 3 minutes. Remove from the heat and let cool.
  2. Meanwhile, in a blender, puree the strawberries until smooth. Scrape the strawberry puree into the saucepan along with the lemon juice and stir to combine. Pour the strawberry syrup into seven 4-oz. ice-pop molds. Transfer the molds to the freezer and freeze until slushy, about 1 hour. Insert an ice-pop stick into each mold and freeze until the pops are solid, about 3 hours.
  3. Run the bottom of the molds briefly under warm water to release the ice-pops and serve.