Go Back Email Link
–+ servings
Mixed Berry Popsicles made with real strawberries, blueberries, and raspberries arranged on a bed of crushed ice with fresh berries scattered around

Mixed Berry Popsicles

No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 4 hours 15 minutes
Servings 10 popsicles
Calories 82 kcal

Equipment

  • Blender
  • Popsicle molds (10-count)
  • Popsicle sticks
  • Fine-mesh sieve (optional)
  • Large liquid measuring cup or pitcher (for easy pouring)
  • Zip-top freezer bags

Ingredients
  

Popsicle Base

  • 2 cups fresh or frozen strawberries hulled; thawed slightly if frozen
  • 1 cup fresh or frozen blueberries
  • 1 cup fresh or frozen raspberries
  • 3 tablespoons honey adjust to taste based on berry sweetness; maple syrup works too
  • 2 tablespoons fresh lemon juice about 1 large lemon
  • 1/2 cup full-fat coconut milk or plain Greek yogurt for creaminess; skip for a pure fruit ice pop
  • 1 pinch kosher salt enhances and brightens the berry flavor

Instructions
 

Blend

  • Add the strawberries, blueberries, raspberries, honey, lemon juice, coconut milk (or yogurt), and salt to a blender. Blend on high for 60–90 seconds until completely smooth.
  • Taste the mixture and adjust sweetness with more honey or brightness with more lemon juice as needed. Every batch of berries is different, so tasting here is important.
  • Optional: For an ultra-smooth, seed-free popsicle, pour the blended mixture through a fine-mesh sieve over a large bowl and press through with a spatula, discarding the seeds.

Fill the Molds

  • Pour the berry mixture evenly into 10 popsicle molds, filling each about 90% full (leave a small gap at the top as the mixture will expand slightly when freezing).
  • Gently tap the molds on the countertop a few times to release any air bubbles and help the mixture settle evenly.
  • Place the molds in the freezer. After about 45–60 minutes, when the mixture has partially set and is slushy, insert a popsicle stick into the center of each mold. (If your mold has a lid that holds sticks in place, insert sticks right away.)

Freeze and Unmold

  • Freeze the popsicles for a minimum of 4 hours, or ideally overnight, until completely solid all the way through.
  • To unmold, run warm (not hot) water over the outside of the mold for 15–20 seconds, then gently pull each popsicle out by the stick. Do not force them — if they resist, run under warm water for a few more seconds.
  • Serve immediately, or wrap each popsicle individually in plastic wrap and store in a zip-top freezer bag for up to 6 weeks.

Notes

Storage: Unmold all popsicles after freezing, wrap individually in plastic wrap, and store in a labeled zip-top freezer bag with excess air pressed out. They keep well for up to 6 weeks in the freezer.
Frozen vs. Fresh Berries: Both work equally well. Frozen berries are ideal for year-round batch prep and are often more budget-friendly. No need to thaw before blending.
No Mold? Use small paper cups (3–5 oz) as molds. Cover the top of each filled cup with a small square of foil and poke a wooden stick through the center. The foil keeps the stick upright while freezing. Peel away the paper cup to unmold.
For Layered Popsicles: Blend the strawberries separately from the blueberries. Pour one layer, freeze for 30–45 minutes until set, then add the second layer and freeze completely.

Nutrition

Calories: 82kcalCarbohydrates: 16gProtein: 1gFat: 2gSodium: 15mgFiber: 2gSugar: 12g
No ratings yet