Photo: Emily Brooke Sandor; Styling: Liesl Maggiore
Makes 10 servings (serving size: 1 pop)

Prep: 7 minutes; Cook: 17 minutes; Stand: 5 minutes; Freeze: 4 hours.

How to Make It

Step 1

Boil balsamic vinegar about 12 minutes or until syrupy and reduced to 1/4 cup; set aside.

Step 2

Meanwhile, combine sugar and water in a small saucepan; bring to a boil, stirring constantly. Boil 30 seconds, remove from heat, and let cool 5 minutes.

Step 3

Purée the strawberries and sugar syrup in blender.

Step 4

Fill 10 pop molds halfway with the strawberry purée; freeze 1 hour or until somewhat firm. Top with the balsamic reduction, pour in the remaining strawberry purée, and add the pop sticks; freeze 3 hours or until firm.

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