Friday, May 4, 2012
Strawberry Balsamic Basil Popsicles
Strawberries finally went on sale at the grocery store this week, so I decided to make my favorite grown-up popsicle recipe. No, it's not a "poptail" - these are totally alcohol free. The grown-up part is the flavor - straight strawberry popsicles are delicious, but introducing a few other flavors makes things much more interesting.
this set of popsicle molds - and I think they work really well. The stick doesn't slide out of the mold (a problem I've hand when un-molding other molds), the individual molds are much more convenient than connected-type molds, and the tray to stand them up in the freezer is effective. The pops un-mold pretty easily when you run a little warm water over them. They're also BPA free and hold about 3.5 oz per mold. Of course, you can use whatever molds you have, or go the classic dixie-cup-and-a-wooden-stick route.
These are based on a recipe from Women's Health Magazine, which I altered after making it a few times. Taste your puree before pouring it into the molds - if your strawberries were very sour, you might need a bit more honey.
Yield: Four 3 oz popsicles
3 cups hulled and halved strawberries, divided (approximate yield of 1 lb strawberries)
2 tbsp honey
2 tbsp balsamic vinegar
1/4 cup chopped basil, divided
1. Combine 2 cups strawberries, honey, vinegar, and half of basil in a non-metal bowl (you need to use glass or plastic because of the vinegar). Set aside for 1 hour.
2. Slice remaining strawberries.
3. When hour has passed, place contents of bowl in a blender and blend until smooth. Stir in remaining basil, and fill molds about 2/3 full.
4. Place 1/4 of strawberry slices in each mold, pressing them in so they are covered by the puree. Add sticks, and place in freezer for 8 hours or overnight.
5. To un-mold popsicles, run under warm water for a few seconds until pop releases from mold. Enjoy!
We've already finished off these pops, and we're scheming about what the next flavor we make should be. Any ideas?
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