Recipe by Nina Elder
This recipe originally appeared in our Summer 2020 issue. Get the magazine here.
Start to Finish: 10 minutes (plus chilling)
Servings: Makes 10 ice pops
- 2 1/2 cups lemonade (homemade or from the market’s refrigerated section)
- 1 tbsp. honey
- About 8 medium strawberries, thinly sliced lengthwise
In medium bowl, whisk lemonade and honey until honey dissolves. Put 3 to 4 strawberry slices in each of 10 ice pop molds. Fill with lemonade, leaving about 1/4 inch at the top of each mold; insert ice-pop sticks. Freeze until firm, 4 to 6 hours or overnight. Dip in warm water to unmold.