Fresh strawberries, creamy yogurt, and the faintest scent of rose swirl together in this sophisticated popsicle. You can use any mold you like for these popsicles, but you'll get a different number of pops depending on the mold size.

Adeena Sussman
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Credit: Erin Kunkel; Styling: Emma Star Jensen

Recipe Summary test

30 mins
6 hrs 30 mins
Makes 6 (1/3-cup size) popsicles (serving size: 1 popsicle)


Ingredient Checklist


Instructions Checklist
  • In a glass measuring cup, combine sugar with 1/4 cup water. Microwave until simmering, then stir until sugar dissolves. Put measuring cup in a bowl of ice and cold water and chill syrup until cold, about 10 minutes.

  • In a bowl, whisk 3 tbsp. syrup with the yogurt. Spoon into 6 (1/3 cup) popsicle molds*, filling each about halfway.

  • Put strawberries in a food processor. Pour in 3 to 4 tbsp. of remaining syrup and the rosewater (if using). Process until very smooth.

  • Pour strawberry purée on top of yogurt in molds. Freeze until slushy, about 1 hour (don't insert sticks yet).

  • Run a thin knife down and around inside edge of molds to create a blizzardlike effect. Insert sticks and freeze until solid, at least 5 more hours.

  • To unmold popsicles, either let sit at room temperature 5 minutes or run molds under warm water 10 to 15 seconds.

  • *We used Koji Ice popsicle molds ($13/set of 6;

  • Make ahead: Up to 2 weeks, frozen.

Chef's Notes

Allow 30 minutes, plus 6 hours to freeze.

Nutrition Facts

121 calories; calories from fat 21%; protein 2.9g; fat 2.8g; saturated fat 1.6g; carbohydrates 22g; fiber 0.7g; sodium 23mg; cholesterol 8.2mg.