I have a confession: I LOVE POPSICLES. But only the red kind because red flavor is always the best. Who’s with me on this?!
I mean think about it: gummy bears, Sour Patch Kids, sorbet, childrens’ multi-vitamins (or adult gummy multi-vitamins – which I’m not allowed to have), Kool-Aid. The list goes on, and I think it’s fair to assume that most people would say that “red” is the best flavor. Because it is.
But what does “red” actually taste like? I always figured it was some kind of berry, namely strawberry, but as with all food flavorings it just wasn’t QUITE exactly strawberry. It’s some unique and categorically delicious flavor that is the all-encompassing berry and, as gross as it is to think it’s not actually a real flavor, is totally tasty.
The thing is I’d rather eat real food, although I’m never going to turn down a handful of movie theater candy, so I figured I would find something delicious to make with the overload of bright red strawberries we had in the fridge. It’s getting warmer in Colorado and even though the true summer temperatures are still a little ways off I think it’s important to get in the mood, get in some practice if you will, before the big game. Add a little cream and you know it can only taste better!
STRAWBERRIES & CREAM POPSICLES
- 1.5 lbs berries
- 1/2 cup sugar (less if super ripe)
- 1/4 cup heavy cream (half and half OK too, but the texture will be slightly different)
First things first, wash and hull all of the berries, and dry slightly on a paper towel. Combine the berries and sugar in a food processor and process until the sugar has dissolved, about 2-3 minutes. If you don’t like the texture of strawberry seeds now is the time to push the mixture through a fine mesh strainer to remove the seeds; however, if you don’t mind them then don’t worry about that part of it. Process the heavy cream into the mixture until completely blended. Pour into a popsicle mold and freeze for 4-6 hours until totally frozen and set. If you don’t have a popsicle mold you can also pour the mixture into ice cube trays and let it freeze for an hour before putting a stick (wooden or otherwise) into them; this allows the mixture to be frozen enough to hold the stick upright for the remainder of the freezing time. Let freeze for another 2-3 hours before serving!
Much better than red flavor and without sacrificing the color AND with a little cream. What’s not to love?!
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