Some of you may have noticed a bit of a lapse in recipe posting as of late. This is due to the fact that I am about to graduate from my Master’s program (exciting), and my attentions have been thusly diverted with things like terrifying thesis-readings, employment searches and retrieving my cap and gown (brown velvet trim, really?).
While I don’t have time to blather on as I usually do before a recipe, I wanted to post something regardless. Here are the essentials:
- Popsicles are very winning in warm weather.
- Strawberries are in season right this very minute. I implore you to buy some from a farmer’s market. They smell like paradise and they taste like…. strawberries. In-season strawberries are a completely different animal from the ones you’ll find at the supermarket, I promise; like horses and unicorns.
- If you don’t include freezing time, these puppies take 5 minutes to throw together.
Makes 12 popsicles
- 1 pint strawberries
- 3 tablespoons agave nectar
- the juice of ½ lemon
- 1 cup heavy cream
- 1 cup whole milk
1. Wash and hull (cut off the green top) the strawberries. You want to do this right before you’re ready to get popsicle-making; I know it sounds silly, but the strawberries will start to lose flavor if you let them hang around topless for too long.
2. Move the strawberries to a food processor or a blender. Add the lemon juice and the agave, and then put the top on the processor. Set it to stir, and let the strawberries whir around until they’re pureed.
3. With the processor still going, add the cream, and then the milk. Keep mixing until it’s just combined, maybe 30 seconds.
4. Empty the strawberry cream into popsicle molds.
5. Let them freeze for a good while, at least 5 hours.