For Sugar Syrup
2 Cups Sugar
2 Cups Water
Combine in a saucepan, stirring to dissolve, and bring to a boil on high heat. Turn off, and allow to chill fully.
There will be extra syrup for future popsicles.
1 Quart Fresh Strawberries-washed, remove green, slice in half, puree in blender using a little water as necessary to get smooth puree.
Strain out seeds if desired.
1 Cup Sugar Syrup- approximately, the amount varies depending on the sugar content of each juice (see method of determining correct sugar content Below)
In tall, narrow container, like a large iced tea glass, pour in the strawberry puree. Now, place a well washed whole egg in the shell gently into the mix. It should sink to the bottom. Gradually pour in sugar syrup until the egg begins to float. Continue until the egg shell floats and the surface the size of a dime is exposed over the top of the orange juice mix. This is correct sugar density for popsicles so the mixture won’t freeze too hard, or too soft. If less than a dime sized circle is exposed, add more sugar, if more is exposed, add a little water.
Using a measuring cup or a turkey baster, transfer the mixture into the popsicle molds, filling just slightly below full. Place the lid on and insert the popsicle sticks. Freeze fully for 8 hours or overnight. To serve, run hot water over the exterior of popsicle mold and remove the desired number of popsicles. Extra popsicles can be stored in the mold in the freezer. Enjoy!
Lincoln Culinary Institute’s Website: www.lincolnculinary.com