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Balsamic-Strawberry Pops
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Balsamic-Strawberry PopsLeigh Beisch
A dinky bit balsamic vinegar and about a grinds of dark pepper shriek out the shock of ripe strawberries.
Recipe data
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Yield
Makes 6 to eight pops
Substances
2 cups sliced, hulled strawberries (from about 1 pound berries)
1/4 cup sugar
2 1/2 tablespoons ideal-quality balsamic vinegar
Freshly ground dark pepper
Preparation
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Step 1
Declare the strawberries and sugar in a food processor and pulse ideal until the mix is finely chopped and juicy however amassed chunky; you don't want a comfortable purée. Switch to a bowl and lunge in the balsamic vinegar and about a grinds of pepper.
Step 2
Spoon the mix into ice pop molds and insert sticks. Freeze until firm, as a minimum 6 hours or up to 1 week.
Step 3
To unmold the pops, speed hot water over the outsides of the molds for about a seconds, then gently pull the sticks.
From Excellent Pops: The 50 Supreme Classic & Icy Treats by Charity Ferreira. Text copyright © 2011 by Charity Ferreira; photography copyright © 2011 by Leigh Beisch. Printed by Story Books, LLC.
TagsFrozen DessertDessertFruit DessertStrawberryBerryFruitDairy FreeGluten FreeNut FreeVeganOperate Forward5 Substances or FewerStraightforwardNo-CookFood ProcessorSummerCookbooks
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