Add strawberries and tsp of granulated sugar to a blender and mix until smooth.

Pour into the top of the cavities of the popsicle mold and set in freezer.

Add 1 cups water and 1 1/2 cups granulated sugar to a small pot.

Cook over medium high heat, stirring occasionally until the sugar dissolves.

Remove from heat and add fresh lemon juice.

Taste the syrup. Decide if you need more lemon juice or not.

Pour into glass measuring cup or use the funnel that comes with the popsicle mold to fill the

cavities.

Add the sticks and freeze for 8 hours

To create layers

Freeze the strawberry purée for 1-2 hours until solid. Allow the lemon syrup to cool completely.

Pour into the cavities. Add the sticks and Freeze for 7-8 hours.