Who doesn’t love popsicles?  No one!  Texture-wise, I love that these popsicles, since they’re made from tender fresh strawberries, don’t get rock hard (the way ones made from juice will) but stay tender and totally nibble-able. 

Adapted from the book on Plaetas,   “a whole book of Mexican-style popsicle recipes” and Smitten Kitchen. The addition of cracked pepper adds an unusual twist and it totally works

Strawberry, Lime and Black Pepper Popsicles

makes: 10ish popsicles

Ingredients:

4 slightly heaped cups (about 20 ounces) fresh, ripe strawberries, hulled and quartered

3/4 cup granulated sugar
1/2 cup water
Juice of 2 limes
1/4 to 1/2 teaspoon freshly ground black pepper (use less for a barely detectable bite, more if you’d like it more present)
Pinch of sea salt

Directions:

1.  Combine the strawberries and sugar in a bowl; let them sit for 15 minutes if they’re really fresh, longer if they’re firm or off-season berries. Transfer mixture to a saucepan and add the water. Bring to a boil then reduce to a simmer, and cook for 5 minutes. Let cool to room temperature. You can hasten this along by transferring them back to their macerating bowl and setting that in a bowl of ice water.

2.  Once cooled, transfer to a blender or food processor, add the lime juice, pepper and salt and blend until mostly smooth (I find some leftover bits lovely in here). Divide between popsicle molds.

[You’ll have about 3 1/4 cups of the mixture, which divides evenly among 10 1/3-cup molds, with 1/4-inch space on top to make room for expansion in freezing.]

3.  Freeze for about 5 hours, or until completely frozen. Dip in lukewarm water for 10 seconds to unmold each popsicle.

Note: an interesting “adult” variation is to serve with a glass of Tequila,  Dip the Popsicle in the Tequila as you are eating,  double dipping is allowed.