It's popsicle week, y'all! Billy from Wit and Vinegar arranges this annual frozen treat fun-fest and I am so happy to play along this year with one of my favorite warm weather recipes from Sweeter off the Vine!
I have been seriously obsessed with strawberries this Spring. I'm not sure if they are better this year than they have been in the past or what, but I straight-up cannot resist them every time I hit the market. Aside from eating them by the handful, I have been making all sorts of strawberry tarts, shortcakes, and frozen treats like these paletas. They are perfectly bitter-sweet, and perfectly cooling on a hot summer day. You can even turn them into a cocktail of sorts by dipping the pops in a glass of super-chilled prosecco or rose. Love.
See more popsicle week fun here.
Strawberry and Campari Paletas
makes 6-10, depending on the size of your molds
from Sweeter off the Vine
Paletas are ice pops made from fresh fruit; this version combines sweet strawberries and bitter, herbaceous Campari for a grown- up frozen treat. Be careful not to get too carried away with the Campari—too much booze and these pops won’t freeze. For a refreshing cocktail, try serving the paletas dipped in a glass of Prosecco: trust me, it’s delicious.
1 pound (450g) strawberries
5 tablespoons (60g) sugar
1/4 cup (60ml) Campari
juice of 1/2 lemon, about 4 teaspoons
Hull the strawberries and slice them in half. Add them, along with the rest of the ingredients, to a blender or food processor and blend until smooth. Taste the mixture and adjust the level of sweetness if necessary by adding more sugar, one teaspoon at time. Strain through a fine-mesh sieve and pour into frozen pop molds. Freeze the pops until completely firm, at least 6 hours or overnight.