I just couldn’t help but sneak in another summer treat before this blog is overtaken by autumn desserts featuring pumpkin, sweet potatoes, apples, pears, and chocolate.
Organic berries are becoming tougher to find as the season for summer fruit comes to an end, but I scored a container last week at Trader Joe’s… and instantly knew what I wanted to make with them:
These popsicles!
Strawberries and balsamic vinegar just go together. I know the idea of including vinegar in a dessert might seem strange, but it works beautifully in a variety of recipes.
You’ll just have to trust me on this. I wouldn’t lead you astray.
I’ve been loving these popsicle molds I scored at Marshall’s, and will probably continue to make frozen treats with them throughout the cooler months.
But these popsicles are all about holding on to summer for a little bit longer. Strawberries are pureed with a delectable vanilla balsamic vinegar and a bit of cane sugar, poured into molds, and accompanied by larger pieces of berries that make for a beautiful presentation once fully frozen.
Each popsicle is only 60 calories, so go right ahead and have two if you’d like ;).
Farewell strawberries… until next summer!
Vanilla Balsamic Strawberry Popsicles
Printer-Friendly Recipe
inspired by Women’s Health
yield: 4 popsicles
Ingredients:
- 1 lb hulled ripe strawberries, preferably organic, divided
- 2 Tbsp unrefined cane sugar
- 2 Tbsp vanilla balsamic vinegar, available from Boston Olive Oil Company (alternately, you can use 2 Tbsp balsamic vinegar + 1/2 tsp pure vanilla extract)
Directions:
- Combine 2 cups hulled & halved strawberries, cane sugar, and vinegar in a medium-sized mixing bowl; stir gently to coat. Let sit at room temperature to macerate for 30 minutes.
- Meanwhile, thinly slice remaining strawberries and set aside.
- Pour the macerated strawberry and vinegar mixture into a food processor or blender and process/puree until smooth.
- Combine the pureed strawberry mixture with the sliced strawberries in a mixing bowl; stir to incorporate.
- Pour mixture into popsicle molds; insert sticks and freeze for at least 8 hours or overnight.
