Frosty Strawberry Pops

Yield: 8 servings

1 pint basket California strawberries, stemmed
1 can (5 ounces) evaporated milk
3 tablespoons frozen orange, cranberry or pineapple juice concentrate
8 wax-coated paper cups (3-ounces)
8 wooden craft sticks (available in hobby shops and variety stores)

In a food processor or blender, blend all ingredients about 1 minute until smooth. Pour into eight 3-ounce, wax-coated paper cups. Place in a shallow pan and insert a wooden craft stick or plastic spoon into the center of each. Freeze until firm, about 4 hours.

After pops are frozen, they can be transferred to a resealable plastic bag for freezer storage.

To release the pops from the cups, dip briefly into hot water up to the rim of the cup. 

Source: California Strawberry Commission

next Recipe

browse recipes