Balsamic-Strawberry Pops

From the kitchen of Carly

Strawberries meet balsamic vinegar in these frozen pops, where tangy sweetness gets a subtle pepper kick. Chunky, juicy, and sophisticated enough for adults but fun enough for kids. Summer solved.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 12 cups sliced, hulled strawberries (from about 1 pound berries)
  • 11/4 cup sugar
  • 12 1/2 tablespoons good-quality balsamic vinegar
  • 1Freshly ground black pepper

Instructions

  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.