Strawberry Bourbon Smash Popsicles

Apparently, it's popsicle week. Billy over at Wit and Vinegar came up with it in 2013 and I personally think it's an ingenious way to celebrate the start of summer! So I'm inviting myself to participate in the fun because every party needs a crasher, right? And I love popsicles!! I recently made the chocolatiest (sorry, I know I made up that word) popsicles with Mast Brothers Brooklyn Blend Chocolate and Califia Farms Almond Milk and they made the best after work snacks. If you've been reading my blog, or work with me, you'll know that I walk to and from work (almost) daily. So, popsicles have quickly become my jam.

Today's popsicle is inspired by three things. First, the surplus of extra ripe organic strawberries in my fridge have been begging to be eaten. Secondly, have you ever had macerated strawberries with lemon and mint? If you haven't I strongly suggest you try it. Serve it up with some homemade ice cream, greek yogurt or crème fraîche. YUM! And finally, one of my favorite cocktails to whip up is any kind of bourbon smash (especially because our rooftop garden is loaded with mint and lemons). Put the three together and you get my unsolicited but enthusiastic contribution to popsicle week! And even if it wasn't popsicle week, I feel like this recipe deserves its day in the sun.


Strawberry Bourbon Smash Popsicles

Makes 8 to 10 popsicles


  • 1 c. diced strawberries
  • 1/4 c. baker's sugar
  • 1 Tbsp. lemon juice
  • 1 Tbsp. mint, sliced into thin ribbons (chiffonade)
  • 1 1/2 c. nonfat greek yogurt
  • 1/4 c. bourbon


  • Mixing bowl
  • Silicone spatula
  • Cutting board
  • Chef's knife
  • Food processor or potato masher
  • Popsicle mold and popsicle sticks
  • Measuring spoons and cups


  1. Toss strawberries, sugar, lemon juice and mint in mixing bowl with silicone spatula.
  2. Transfer mixture to food processor and pulse until pieces are smaller than pea size but not fully liquefied (or keep in bowl and smash with potato masher).
  3. Transfer mixture back into mixing bowl. Add bourbon and nonfat greek yogurt to mixture and mix with silicone spatula until well combined. 
  4. Pour mixture into molds, insert popsicle sticks and freeze for at least five hours or until fully frozen. 
  5. Quickly run molds under warm water to release.
  6. Serve and enjoy!

Note: You can use your choice of yogurt. You can also add more bourbon if desired but know that the consistency will change as you add more liquid.