This preparation method brings me back to my mother’s Tupperware popsicle maker. On hot summer days back in the 1970s we were free to experiment with what could -- and could not -- be frozen separately or suspended in Kool-Aid, with the understanding that we ate whatever it was we created.
What you will need
1 quart strawberries, hulled and roughly chopped
2 cups water
1 1/2 cups white sugar
The rind of one lemon, no pith, removed from the lemon in 1-inch wide swaths
1 cup freshly squeezed lemon juice