Balsamic-Strawberry Pops
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 to 8 pops
- 1/4 cup sugar
- freshly ground black pepper
- Carbohydrate 12 g(4%)
- Fat 0 g(0%)
- Fiber 1 g(4%)
- Protein 0 g(1%)
- Saturated Fat 0 g(0%)
- Sodium 2 mg(0%)
- Calories 48
Preparation 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. Spoon the mixture into ice pop molds and insert sticks. Freeze until firm, at least 6 hours or up to 1 week. To unmold the pops, run hot water over the outsides of the molds for a few seconds, then gently pull the sticks. From Perfect Pops: The 50 Best Classic & Cool Treats by Charity Ferreira. Text copyright © 2011 by Charity Ferreira; photography copyright © 2011 by Leigh Beisch. Published by Chronicle Books, LLC.
Preparation 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. Spoon the mixture into ice pop molds and insert sticks. Freeze until firm, at least 6 hours or up to 1 week. To unmold the pops, run hot water over the outsides of the molds for a few seconds, then gently pull the sticks. From Perfect Pops: The 50 Best Classic & Cool Treats by Charity Ferreira. Text copyright © 2011 by Charity Ferreira; photography copyright © 2011 by Leigh Beisch. Published by Chronicle Books, LLC.
