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Strawberry Lemon Balm Popsicles

Strawberry Lemon Balm Popsicles Related:   desserts & sweets, gluten-free, July 4th, kid-friendly, low-fat, North America, pareve, Shabbat, vegan, vegetarian

Prep time: 10 minutes + 3 hours freezing

Cook time: None

Yield: 6 popsicles (½ cup liquid each, before freezing)

Popsicles are almost synonymous with summer. I recently treated my kids (read: myself) to a new set of colorful silicone popsicle molds. They create the push-up-style popsicle, and I like that they are not made of plastic. Popsicles are super easy to personalize with endless variations. We have made a few batches using our own strawberries and various herbs. Personally, I love the sweet and tart combination of strawberry and lemon. And since they are individual molds, kids can keep making variations until they come up with their own favorite recipes.


  • 2 quarts fresh picked strawberries
  • 3 tablespoons lemon balm
  • 1 cup water
  • 1 tablespoon sugar or more to taste (optional)


  • Clean strawberries and remove green tops. Remove leaves from lemon balm, and chop roughly. Put berries and lemon balm in blender, and blend for about 15 seconds. Add water until the amount reaches 3 cups (about 1 cup of water, depending on berry size). Taste and add sugar if needed. Blend again and pour into popsicle molds or ice cube trays. Freeze for about 3 hours or until firm.

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