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The recipe comes from People's Pops by way of Catherine Newman, who loves their cookbook, and because everything she writes about turns out to be as delicious as she says it is, I went a little nuts looking up recipes for blackberry-yogurt pops and blueberry buttermilk and roasted plum pops (I mean!). Ultimately, because here strawberries are cheap and plentiful and fragrant as all get-out right now, I made these strawberries & cream popsicles. They were a cinch to make - just puree fresh strawberries with some lemon, vanilla and salt, combine it with simple syrup (which, because I once bought a pretty bottle of cane syrup for the label, I don't even do, I just pour this stuff in) and swirl in some cream - and they were indeed as delightful as they sound, especially because it's been heat-wave hot here lately and we're all constantly irritable and slightly damp with sweat and lightly spangled with playground sand.
Strawberries & Cream PopsiclesMakes 8 to 10, depending on your moldAdapted from People's Pops2/3 cup granulated sugar 2/3 cup water4 cups strawberries, hulled and coarsely chopped teaspoon vanillaPinch of salt1 teaspoon lemon juice cup heavy cream
1. Combine the water and sugar in a saucepan, and bring to a simmer over medium-high heat. Stir occasionally, until the sugar has dissolved. Remove the pan from the heat and set aside to cool.2. Puree the strawberries in a food processor (you should have about 2 cups of puree). Transfer the berries to a measuring pitcher with a spout and add cups of the cooled sugar mixture, vanilla, salt, and lemon juice. Stir to combine. Pour in the heavy cream; do not mix.3. Pour the mixture into your popsicle molds, leaving a bit of room at the top for expansion. Insert the sticks and freeze the popsicles until they are solid, 4-5 hours. Unmold the pops and transfer to a plastic bag for storage, or serve at once.
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