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Ingredients
- 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
Details
Servings 6
Adapted from epicurious.com
Preparation
Step 1
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.
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