Hi. I’m writing to you from a sweet little inn in Norwich, Vermont where it’s pouring rain outside. I’m in town for the next few days for the second annual blog & bake event at King Arthur Flour along with a dozen or so bloggers. The schedule is tightly packed with bread and pastry classes. After sitting in on a recipe writing class taught by Susan G. Purdy yesterday, I can assure you, my time spent here will be all manner of flour goodness.
Before I ventured north, I made strawberry yogurt popsicles. While they’re not the first thing you’ll want to eat on a cold wet day, they are nonetheless irresistible and I would certainly bundle up in a large wool sweater on the wrap around porch facing Main Street with one of these pops. That is if I had a sweater or a pop to spare.
I also had visions of trying out a boozy version of these, maybe vodka or white rum, minus the yogurt. I’ll save that thought for another day. What are your favorite popsicle flavors, boozy or otherwise?
The idea for these pops came from a leftover batch of ginger-lemon syrup I made to spoon over custard. They’re full of summer: fresh strawberries, tangy yogurt, spicy ginger, and sweet maple syrup. I like to make these popsicles in layers, alternating strawberry puree and yogurt layers between freezings but you could also blend the strawberries and yogurt together for a faster treat. You’ll have enough ginger-lemon syrup leftover to make a second batch of popsicles or to make sweet iced tea or a dressed up fruit salad. When covered and refrigerated, the syrup will last up to three weeks.
1/2 cup ginger lemon syrup
1 pound ripe strawberries, washed, dried, hulls removed
1 cup plain whole-milk dairy or soy yogurt
1 tablespoon natural cane sugar
Step 1. Make the Ginger-Lemon Syrup
makes 1 cup syrup
1 ½ ounces fresh ginger root, peeled and cut into thin slices
¼ cup pure maple syrup
¼ cup natural cane sugar
1 cup water
zest of 1 small lemon
Stir the ginger, maple syrup, sugar, water, and lemon zest into a small saucepan. Bring the mixture to a boil, then lower the heat to a simmer and cook uncovered for 10 minutes to highlight the flavors. Remove from heat and cool completely.
Use a fine-mesh colander to strain the ginger slices. Pour the syrup into a glass jar and cover with a tight-fitting lid. Refrigerate the syrup overnight to allow the flavors to steep.
Step 2. Make the Strawberry Puree
Combine 1/2 cup of the chilled ginger lemon syrup and the prepared strawberries in the jar of a blender and process until smooth.
Step 3. Layer the strawberry and yogurt mixtures in 3 parts and freeze popsicles
Stir the sugar into the yogurt and chill until ready to use.
For the first layer, pour about 1/4 cup of strawberry puree into molds and freeze for 1 hour. Add 1/4 cup prepared yogurt into molds, freeze for 1 hour. Pour the remaining strawberry puree into molds; insert popsicle sticks. Freeze until firm, at least 8 hours or overnight.
To remove from jar molds, run a bit of warm water over the outside of the jar just until you can pull the popsicle from the glass. For paper molds, use scissors to cut edge of cup then peel the paper off and eat straight away.