Strawberry Pop Bubbly Recipe
Bubbly, Strawberry Popsicle, Fresh Strawberries
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Strawberry Purée
Bubbly Base & Assembly
Method
Strawberry Purée
Prep berries
Rinse and hull the strawberries. Pat dry. Reserve 6 strawberries and thinly slice them for layering; roughly chop the remaining berries for the purée.
Combine the chopped strawberries, granulated sugar, lemon juice, and cold water in a blender or food processor. Blend until smooth, about 20–30 seconds. Taste and add up to 1 additional teaspoon sugar if you prefer sweeter pops. The lemon juice brightens flavor and helps preserve color.
Optional: For a very smooth popsicle, press the purée through a fine-mesh sieve into a bowl, using the back of a spoon to extract as much liquid as possible. Discard seeds and pulp. If you prefer a slightly textured pop, skip sieving.
Bubbly Base & Assembly
Chill the sparkling water or sparkling wine until very cold. Cold liquid preserves more bubbles when freezing and reduces foaming during assembly.
If using simple syrup to sweeten the bubbly base, stir it into the chilled sparkling water until combined. Be gentle to avoid losing too many bubbles.
Place the popsicle molds on a tray or baking sheet to keep them steady. Add one or two thin strawberry slices into the bottom of each mold, pressing them against the sides so they show through the finished pop.
Fill each mold about one-third full with the strawberry purée. Leave space so layers don't overflow. Tap the molds gently on the counter to remove air bubbles.
Top the purée layer with chilled sparkling water, filling the mold to about two-thirds full. The ratio of purée to bubbly can be adjusted to taste, but keeping some purée and some bubbly preserves both texture and effervescence.
If desired, add another thin strawberry slice and a small lemon slice before adding the final bit of purée or bubbly for visual interest.
Finish filling each mold to 1/8 inch from the top with either more purée or bubbly, depending on your desired balance. Leave a small air gap to allow for expansion when freezing. Insert popsicle sticks or lids according to your mold's instructions.
Freeze the popsicles upright for 4–6 hours, or until fully solid. Note: Using sparkling water will produce a slight change in texture as carbon dioxide escapes during freezing; pops will be lightly aerated rather than fizzy when fully frozen. If using sparkling wine and you want more alcohol retention, freeze slightly less long (about 4 hours) and consume soon after unmolding.
To unmold, run warm (not hot) water briefly over the exterior of the molds for 10–20 seconds, rotating to loosen. Gently pull popsicles out. Serve immediately. If you want a slightly fizzy experience, let pops thaw 3–5 minutes at room temperature before eating so trapped CO2 is released.