Katie Stew

A rich, simmering blend of my favorite things

Berry Popsicles


There were a million posts and photos and tweets this summer about popsicles. Entire cookbooks of popsicles were sold. The blog world seemed obsessed. I have to say, I love a good popsicle. I eat them all summer long to stay cool. A perfect mid afternoon or late night snack.

And I know, I know, it is technically fall now. But, it is never too late for popsicles. Especially delicious, fruity ones like this. Make some now while the markets still have great fruit and enjoy them all fall long.
Berry popsicles

Strawberry-Blueberry Popsicles

  • 1- 1lb carton of strawberries, washed, hulled, and quartered
  • 1/4 cup of blueberries
  • 1/2 cup sugar
  • 1/2 cup water

In a medium saucepan, combine berries, sugar and water. Cook over medium heat until a slow boil forms. Then reduce heat and simmer. Using a slotted spatula, occasionally smash berries against bottom and sides of the pan. Cook until chunks are mostly gone and there is a relatively smooth consistency.

Now there are two options. You could 1. Let the mixture cool and toss it all in a blender. Puree until smooth and pour into your popsicle molds. Or you could 2. Leave the slightly uneven, thick consistency and pour it into the molds.

Personally, I have always liked the kind of popsicles where you come across chunks of fruit. The extra consistency is nice and tells you you are eating real fruit.

Freeze until solid, eat and enjoy!

Photographs by Jessica Yager


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