Bright, simple, and endlessly refreshing, these orange strawberry popsicles are the kind of summer treat that disappears before you can say “seconds.” They marry fresh-squeezed orange juice with ripe strawberries for a sunshiny, slightly tart pop—yogurt makes them creamy if you like. If you enjoy citrus-forward dishes that balance sweet and tang, my savory take on the same pairing is the cranberry orange chicken, which shows how versatile orange is in the kitchen.
Why you’ll love this dish
Quick, healthy, and kid-approved—these popsicles check a lot of boxes. They’re made with whole fruit and juice, require no special equipment beyond a blender and molds, and can be adapted for dairy-free or lower-sugar diets. They’re perfect for:
- Summer backyard parties or pool days
- Healthy after-school snacks for kids
- Make-ahead treats for picnics and lunchboxes
“Light, bright, and totally addictive—my kids begged for these after soccer practice. The yogurt version tastes like a creamsicle but fresher.”
How this recipe comes together
Start by juicing oranges and blending with hulled strawberries. Taste for sweetness and strain if you want a seed-free texture. For creamy pops, fold in yogurt, then pour into molds and freeze. It’s essentially three actions: blend, pour, freeze—nothing complicated, but a few small steps make a big difference in texture and flavor.
What you’ll need
- 2 cups fresh orange juice (about 4–5 medium oranges) — use navel or blood oranges for extra color
- 2 cups strawberries, hulled and sliced
- 2 tablespoons sugar, optional and to taste (or substitute honey or maple syrup)
- 1 cup yogurt, optional (plain or vanilla; Greek yogurt gives more tang and body)
- Popsicle molds and sticks
Notes: If strawberries are out of season you can use frozen — thaw and drain slightly; for dairy-free pops, swap yogurt for coconut yogurt or 1/2 cup coconut milk for creaminess.
Step-by-step instructions
- Pour the fresh orange juice into a blender and add the sliced strawberries.
- Add sugar only if you want extra sweetness; start with 1 tablespoon, blend, and taste. Adjust carefully—or skip sweetener if your fruit is ripe.
- Blend on high until smooth. If you prefer no seeds, strain the puree through a fine-mesh sieve into a pitcher, pressing with a spatula.
- For creamy popsicles, add yogurt and pulse until fully incorporated and silky.
- Pour the mixture into popsicle molds, filling to about three-quarters full to allow for expansion as they freeze.
- Insert sticks and place molds in the freezer. Freeze for at least 4–6 hours; overnight is best for a solid set.
- To unmold, run warm (not hot) water over the outside of the molds for 10–20 seconds and gently pull each popsicle free.
Best ways to enjoy it
Serve straight from the freezer for a classic icy treat. For a fancier presentation, press a thin slice of strawberry against the mold before pouring to create a pretty streak of color. These pops are lovely with:
- A platter of fresh fruit and mint
- A summery dessert board alongside cookies or shortbread
- An adult brunch—offer a small shot of sparkling wine beside the pops for a playful pairing
Storage and reheating tips
Store popsicles in their molds or, once fully frozen, transfer to an airtight freezer bag or container to prevent freezer burn. Properly stored, they keep well for about 1–2 months; after that the texture degrades.
If you want other make-ahead citrus dishes to serve with your frozen treats, try my savory cranberry orange chicken recipe—both feature the bright orange flavor that shines in summer menus.
Thawing: let a popsicle sit at room temperature for 1–2 minutes before pulling to avoid breakage. Do not refreeze partially melted popsicles if they have completely thawed—they should be eaten or discarded for food safety and quality.
Helpful cooking tips
- Juice oranges by hand or with a reamer for the freshest flavor—avoid pre-packaged juice which can taste flat.
- If you want visible fruit pieces, reserve 1/2 cup of chopped strawberries and stir them into the molds before filling.
- For smoother texture, strain the blended mixture; seeds and pulp make popsicles grainier.
- Use Greek yogurt for a thicker, creamsicle-like body; thin with a tablespoon of milk if the mixture becomes too stiff to pour.
- Fill molds ¾ full and leave a little headspace—liquid expands when it freezes and you’ll prevent overflow and cracking.
Creative twists
- Coconut-orange: replace yogurt with full-fat coconut milk and add a teaspoon of lime zest.
- Basil-strawberry: add 6–8 fresh basil leaves to the blender for a bright herbal note.
- Layered popsicles: pour a small layer of orange-strawberry, freeze until slightly set, then add a yogurt layer for pretty stripes.
- Boozy adult version: stir in 1–2 tablespoons of vodka or Cointreau per batch (note: alcohol prevents full freezing, so use sparingly).
- Sweetener swaps: use honey or maple syrup if you prefer unrefined sugars; reduce amount for ripe fruit.
FAQ
How long does this take from start to finish?
Active time is about 10–15 minutes (blending, filling), plus 4–8 hours freezing—overnight is easiest.
Can I use frozen strawberries?
Yes. Thaw first and drain excess liquid so your popsicles aren’t too icy. Frozen berries work well when fresh aren’t available.
Do I have to add yogurt?
No—yogurt is optional. Omit it for a clear, fruity pop; add it for a creamier texture and more body. For dairy-free, try coconut yogurt or a splash of coconut milk.
How do I stop the popsicles from being too icy?
Use ripe fruit, a small amount of sugar or honey to slightly lower the freezing point, or add yogurt/coconut milk to increase creaminess and reduce ice crystals.
What’s the best way to unmold stubborn popsicles?
Run warm water (not hot) over the outside of the mold for 10–20 seconds. Don’t soak—just warm the plastic enough to loosen the surface and gently pull on the stick.
Orange Strawberry Popsicles
- Total Time: 375 minutes
- Yield: 8 popsicles
- Diet: Vegetarian
Description
Refreshing and creamy popsicles made with fresh orange juice and strawberries, perfect for summer.
Ingredients
- 2 cups fresh orange juice (about 4–5 medium oranges)
- 2 cups strawberries, hulled and sliced
- 2 tablespoons sugar (optional, to taste)
- 1 cup yogurt (optional, plain or vanilla)
- Popsicle molds and sticks
Instructions
- Pour the fresh orange juice into a blender and add the sliced strawberries.
- Add sugar if desired, blend, and taste. Adjust sweetness if necessary.
- Blend on high until smooth. Strain the puree through a fine-mesh sieve if you prefer a seed-free texture.
- Add yogurt for creamy pops and pulse until fully incorporated.
- Pour the mixture into popsicle molds, filling to about three-quarters full.
- Insert sticks and freeze for at least 4–6 hours or overnight.
- To unmold, run warm water over the outside of the molds for 10–20 seconds and gently pull each popsicle free.
Notes
If strawberries are out of season, use frozen, thawed, and drained slightly. For dairy-free pops, swap yogurt for coconut yogurt or use coconut milk.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American