Strawberry Popsicles

    

 Ingredients

15 ounces (425 g) washed, hulled strawberries, halved (about 4 cups; see notes)

 

3 ounces granulated sugar (1/4 cup plus 2 tbsp; 85 g)

 

1/4 ounce (1 tbsp plus 1 1/2 teaspoons; 5 g) freeze-dried strawberry powder, optional (see notes)

 

3/4 tsp fresh lemon juice from one lemon (3 g)

 

1/8 tsp  kosher salt; for table salt, use half as much by volume

 

3 ounces strawberry jam (1/4 cup plus 2 tbsp; 85 g)

 

 

Method

 

In a blender, combine strawberries, sugar, freeze-dried strawberry powder (if using), lemon juice, and salt, and process until very smooth, about 30 seconds.

Pour purée into a medium bowl, add jam, and whisk until thoroughly combined. 

Divide evenly between six 3-fluid-ounce popsicle molds and freeze until solid, at least 8 hours (to make filling the molds easier, you can transfer the puréed strawberry base back to the blender jar or to a measuring cup or another vessel with a spout first). To unmold, follow your popsicle mold's instructions.

Notes 

If you have freeze-dried whole or sliced strawberries, grind them in a blender until powdery and fine, with no visible chunks of fruit, then measure out the amount needed.

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