I was poking around on Epicurious.com last week and noticed this recipe featured in their sidebar. I was instantly intrigued and knew that I needed to give it a try ASAP. For some reason I had never made pops—now I’m hooked, it couldn’t be simpler! The recipe says that it yields six to eight pops. I used small Dixie Cups as my molds and I only got four pops. Perhaps I didn’t use quite enough strawberries, but even using skinnier molds, I still can’t quite imagine how you would get eight. That being said, I’m not complaining, because they were delicious!
popsicle molds or small paper cups and craft sticks
level storage space in freezer
2 cups sliced, hulled strawberries (from about 1 pound berries)
1/4 cup sugar
2 1/2 tablespoons good-quality balsamic vinegar
freshly ground black pepper
Step One: Place the strawberries and sugar in a food processor and pulse just until the mixture is finely chopped and juicy but still chunky; you don’t want a smooth purée. Transfer to a bowl and stir in the balsamic vinegar and a few grinds of pepper.
Step Two: Spoon the mixture into ice popsicle molds or paper cups and insert sticks. Freeze until firm, at least 6 hours or up to 1 week.
Step Three: If using popsicle molds, unmold the pops by running hot water over the outsides of the molds for a few seconds, then gently pulling the sticks. If using paper cups, carefully tear the cup away from the pop and enjoy.
Source: Perfect Pops: The 50 Best Classic & Cool Treats by Charity Ferreira (Chronicle Books, 2011) via Epicurious. View the book on Amazon.com. View the recipe on Epicurious.com.