Strawberry Yogurt Pops

Hi. I’m writing to you from a sweet little inn in Norwich, Vermont where it’s pouring rain outside. I’m in town for the next few days for the second annual blog & bake event at King Arthur Flour along with a dozen or so bloggers. The schedule is tightly packed with bread and pastry classes. After sitting in on a recipe writing class taught by Susan G. Purdy yesterday, I can assure you, my time spent here will be all manner of flour goodness.

strawberry tops

Before I ventured north, I made strawberry yogurt popsicles. While they’re not the first thing you’ll want to eat on a cold wet day, they are nonetheless irresistible and I would certainly bundle up in a large wool sweater on the wrap around porch facing Main Street with one of these pops. That is if I had a sweater or a pop to spare.

ginger-lemon strawberry yogurt popsicles (side)

I also had visions of trying out a boozy version of these, maybe vodka or white rum, minus the yogurt. I’ll save that thought for another day. What are your favorite popsicle flavors, boozy or otherwise?

The idea for these pops came from a leftover batch of ginger-lemon syrup I made to spoon over custard. They’re full of summer: fresh strawberries, tangy yogurt, spicy ginger, and sweet maple syrup. I like to make these popsicles in layers, alternating strawberry puree and yogurt layers between freezings but you could also blend the strawberries and yogurt together for a faster treat. You’ll have enough ginger-lemon syrup leftover to make a second batch of popsicles or to make sweet iced tea or a dressed up fruit salad. When covered and refrigerated, the syrup will last up to three weeks.

ginger-lemon strawberry yogurt popsicles (top)

Strawberry Yogurt Popsicles

makes 4 to 6 (6-ounce) popsicles in half-pint regular mouth jam jar or paper cup

Popsicle Ingredients

1/2 cup ginger lemon syrup
1 pound ripe strawberries, washed, dried, hulls removed
1 cup plain whole-milk dairy or soy yogurt
1 tablespoon natural cane sugar

Step 1. Make the Ginger-Lemon Syrup

Ginger-Lemon Syrup
makes 1 cup syrup

1 ½ ounces fresh ginger root, peeled and cut into thin slices
¼ cup pure maple syrup
¼ cup natural cane sugar
1 cup water
zest of 1 small lemon

Stir the ginger, maple syrup, sugar, water, and lemon zest into a small saucepan. Bring the mixture to a boil, then lower the heat to a simmer and cook uncovered for 10 minutes to highlight the flavors. Remove from heat and cool completely.

Use a fine-mesh colander to strain the ginger slices. Pour the syrup into a glass jar and cover with a tight-fitting lid. Refrigerate the syrup overnight to allow the flavors to steep.

Step 2. Make the Strawberry Puree

Combine 1/2 cup of the chilled ginger lemon syrup and the prepared strawberries in the jar of a blender and process until smooth.

Step 3. Layer the strawberry and yogurt mixtures in 3 parts and freeze popsicles

Stir the sugar into the yogurt and chill until ready to use.

For the first layer, pour about 1/4 cup of strawberry puree into molds and freeze for 1 hour. Add 1/4 cup prepared yogurt into molds, freeze for 1 hour. Pour the remaining strawberry puree into molds; insert popsicle sticks. Freeze until firm, at least 8 hours or overnight.

To remove from jar molds, run a bit of warm water over the outside of the jar just until you can pull the popsicle from the glass. For paper molds, use scissors to cut edge of cup then peel the paper off and eat straight away.


    • ArtandLemons says

      Thanks, Shanna! Vermont is so beautiful this time of year. Wish I had an extra day to photograph but will have to make plans to go back.

    • ArtandLemons says

      Rosa, Thanks. I’m ready to go back to Vermont with a freezer pack of pops for the road. Clearly they wouldn’t last long.

  1. says

    mmm i love the combination of strawberry and yogurt! so bright and summery! maybe if we make and eat enough things like this, the good weather will come?

  2. Amy (Jo Steele) Woodruff says

    Wow. You had me at Ginger-Lemon Syrup. I will definitely be trying these. Do you think they would work with raspberries as well? We are very nearly done with strawberries this far south…

    • ArtandLemons says

      Amy, The syrup, oh the syrup is so good. Yes, I think raspberries would be terrific and I would adjust the sweetness in the berry puree to taste.

    • ArtandLemons says

      Thanks, Becs. I agree. I like the layered look and taste and these pops are really terrific for party treats as well.

  3. says

    I don’t like yogurt but my daughter does and she is forcing me to make these! I may like them if they don’t have that funky yogurt taste…haha.

    • ArtandLemons says

      Kerry, Thanks for stopping by. If you blend the strawberry puree with the yogurt instead of layering it, the yogurt tang will be well disguised. Let me know how it goes.

    • ArtandLemons says

      doublexuan, Thanks and I can only imagine what it must be like in Singapore. Would love to get there someday.

  4. says

    Hi, I’m stopping by as a result of the Buitoni FF tweet to meet a fellow New England blogger. These pops look refreshing. They’ll be perfect on a warm summer day…hopefully soon.

    • ArtandLemons says

      Hi Just One Donna, Oh, I’m glad you stopped by and happy to meet another New England writer. I look forward to reading more of your blog and I’m sure it will get hot again soon.

    • ArtandLemons says

      Carrie, I am too. I saw your Limeade and Corona pops on FB the other day and wanted to try them immediately!

  5. Lauren says

    I just whipped up a batch and brought them to a BBQ. I wish I’d made more – the adults were stealing bites from the kids. A big hit! Thank you!
    I am excited to figure out what to do with the rest of this simple syrup…


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