Strawberries and Cream Popsicles

While Dr. Sweetpea and I were walking around Hermann Park a few days ago, we came across a popsicle stand that sold popsicles that were freshly made. We devoured ours within minutes and realized we can make some at home ourselves. We bought Popsicle molds the very next day through Amazon and decided the one we should try first were the Strawberry Popsicles. Y'all, if you love the frozen fruit bars that you buy at the grocery store, then you HAVE to make these popsicles at home. These are SO much better!

Strawberries and Cream Popsicles 

(Source: People's Pops Cookbook) 

Just over 1 pound (4 cups) strawberries, hulled

3/4 cup plus 2 tablespoons (7 fl oz) simple syrup

1/4 cup heavy cream (I used half and half but increased to about 1/2 cup)

1 tablespoon freshly squeezed lemon juice, if needed

Puree the strawberries in a food processor. You should have about 2 cups (16 fl oz) of puree. Transfer the pureed strawberries to a bowl or measuring pitcher with a pouring spout and add the simple syrup. Stir well to combine. Add the cream and mix according to your aesthetic preference. Taste; the mixture should be sweet and mouth-fillingly creamy but not cloying. Adjust to taste, adding the lemon juice if the mixture tastes a little flat. Pour the mixture into your ice pop molds, leaving a little bit of room at the top for the mixture to expand. Insert sticks and freeze until solid, 4 to 5 hours. Unmold and transfer to plastic bags for storage or serve at once. 

Simple Syrup

2/3 cup (5 oz) organic cane sugar

2/3 cup (5 oz) water

Combine the sugar and water in a small saucepan and bring to a simmer over medium-high heat, stirring until the sugar dissolves and the mixture is transparent. Turn off the heat and let cool. Add any spices before the mixture starts to simmer; add any herbs only after you've turned off the heat. Store plain and infused syrups in sealed containers in the fridge.