Strawberries & Cream Pops
(makes 8-10 pops in 2.5- to 3-ounce molds)
3 C fresh strawberries, top leaves cut off
1⁄3 C organic cane sugar
1/2 tsp pure vanilla extract
2 tsp balsamic vinegar
1 1/2 C milk
1. Blend the strawberries in a blender on medium speed for about 20 seconds, then strain the puree through a sieve to remove the seeds.
2. Return puree to the blender and add the remaining ingredients. Blend until completely incorporated.
3. Pour the mixture into molds or small paper cups (covered with plastic wrap) and insert sticks.
4. Freeze overnight and enjoy.
1. For the best at-home ice-pop makers, check out Zoku. “They make these home ice-pop makers where you keep it frozen in your freezer for 24 hours ahead of time, so then when you pour your pops in they’ll freeze very quickly. … I think in like eight minutes,” Horowitz suggests.
2. While Pleasant Pops don’t use a simple syrup in their pops, Horowitz acknowledges, “If you’re going to be freezing them at home, it can definitely be helpful to make a simple syrup” to prevent the sugar from settling at the bottom.
3. Use as much of the whole fruit as possible (as opposed to just using the juice of a fruit). As an example, Horowitz suggests, “If you’re trying to make an apple pop, you’re way better off making apple sauce and boiling the whole apple rather than just juicing it.” He reasons that “when juice freezes, it’s really icy,” which will lead to a bad consistency and texture in your ice pop.