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- 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
Directions
1 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.
2 Spoon the mixture into ice pop molds and insert sticks. Freeze until firm, at least 6 hours or up to 1 week.
3 To unmold the pops, run hot water over the outsides of the molds for a few seconds, then gently pull the sticks.
Makes 6 to 8 pops.
BUY THIS BOOKExcerpted from Perfect Pops by Charity Ferreira. Copyright 2011 by Chronicle Books. Excerpted with permission by Chronicle Books. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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