Strawberry and Cream Pops

By heathaly

Ingredients

• Just over 1 pound strawberries, hulled
• 3/4 cup plus 2 tablespoons simple syrup (make that and a bit more by combining 2/3 cup water and 2/3 cup sugar in a medium saucepan over medium heat, stirring until the sugar is dissolved and the mixture is transparent)
• 1/4 cup heavy cream
• Optional: 1 tablespoon fresh lemon juice

Details

Servings 6
Adapted from eatingfromthegroundup.com

Preparation

Step 1

Puree the strawberries in a food processor. Transfer to a bowl or a large measuring cup with a spout. Add the simple syrup and cream and stir well. Taste the mixture, and if it doesn’t pop enough add the lemon juice. Transfer to your ice pop molds, insert sticks, and freeze for 4 to 5 hours, or until the pops are solid. Transfer to plastic bags to store in the freezer.