What do we moms want to do on Mother’s Day? Relax! There is little more relaxing than an ice-cold, fruity drink on a porch swing. It is starting to warm up, too, so a refreshing homemade frozen pop would be equally as nice.

Louisiana strawberry peak season is March and April. Now that we’re into May, the strawberries are starting to slow down. This is when I turn into a strawberry miser. I start hoarding and freezing them for sweltering hot days ahead. You’ll be able to find a few from regional farms and other states at grocery stores for a little while longer.

I recommend quick-freezing the strawberries individually. This saves them from getting mushy so you can use them in more dishes and avoid adjusting the liquid content of your recipes. Wash the strawberries then blot them gently with paper towels and let them air dry. Then, place the berries in a single layer on a cookie sheet and freeze. Once they’re frozen, seal them in a bag or freezer container. Just pull out how many strawberries you need, when you need them. Strawberries can be frozen for up to a year.

In the dead heat of summer, I’ll use frozen strawberries to make cold cocktails like this margarita for happy hour. These frozen strawberry pops help cool the kids off at the pool and sneak in a good serving of fruit, too. Frozen strawberries also make pretty and delicious ice cubes for lemonade and punch. You can make these recipes with purchased frozen strawberries as well.

Mother’s Day is Sunday, and I’m hoping to get some time to enjoy a refreshing strawberry margarita on the porch while I watch the birds, smell the magnolias and admire what I work so hard for, my sweet girls. They’ll be on their best Mother’s Day behavior and distracted by the juice of the sweet strawberry pops running down their hands. I wish all the moms out there a beautiful day!

Teresa B. Day is a local food writer and author of the “I Eat BR” blog. You can reach her at ieatbrla@gmail.com.