It’s high strawberry season, and while my favorite way to eat strawberries is out of hand, I can’t help but play around with them when they are so plentiful. Strawberries and black peppercorns are surprisingly complimentary flavors, and when rounded out with a healthy dose of lime and then frozen in ice pop form, they come together in a pleasingly sweet, tart, and (if you use the higher amount of black peppercorns) mildly tingly treat. You can omit the peppercorns, if you must, and these will still be great; all I ask is that you try it with them at least once!
This recipe was inspired by a recipe in Fany Gerson’s Paletas: Authentic Recipes for Mexican Ice Pops, Shaved Ice & Aguas Frescas.
1 lb strawberries, halved (or quartered if large)
1/4 cup +2 tablespoons – 1/2 cup sugar (the latter is quite sweet- I prefer the lesser amount)
1/4 cup + 2 tablespoons water
Juice and zest of 1 lime
1/4 – 1/2 tsp freshly ground black pepper (if you don’t have freshly ground peppercorns, omit this. The pre-ground stuff will not work here)
1. In a medium pot, bring the strawberries, sugar, and water to a boil. Lower the heat to a simmer and cook for about 5 minutes. Remove from heat and let cool to room temperature.
2. Pour the strawberry mixture into a blender and add the lime juice, zest, and peppercorns. Blend until smooth (or almost smooth, if you like little bits of fruit in your ice pops. Pour into your ice pop molds and freeze until firm (preferably overnight).