Summertime Popsicles

My friend Kristy gave me a book that I am loving, it’s called People’s Pops, and it’s written by three guys who started a Popsicle Shop in New York. They share some of their best selling popsicles, and I pan to make them all over the next month or so!I really like having something sweet in the freezer to offer my kids and their friends anytime, and I am using fresh fruits so I know exactly what is in them. Here are my first two attempts:

Strawberries and Cream Popsicles

4 c strawberries, hulled (freshest you can find)

3/4 c plus 2 T simple syrup (7 oz)

1/4 c heavy cream

1 T lemon juice, freshly squeezed

Puree the strawberries in a food processor, producing abut 2 c of puree. Transfer to a pourable bowl and add the simple syrup and lemon juice, stirring well to combine. Add the cream and mix to your taste (I barely mix it in, I like to see it). Pour the mixture into your popsicle molds, leaving a little room at the top for the mixture to expand. Insert sticks and freeze at least 4 hours, 8 is best. Unmold and store in plastic bags in the freezer.

Blueberries and Cream Popsicles

4 c blueberries

1/2 c simple syrup (4 oz)

1/4 c heavy cream

2 T lemon juice, freshly squeezed

Puree the blueberries in a food processor, producing about 21/3 c of puree. Transfer to a pourable bowl and add the simple syrup and lemon juice, stirring well to combine. Add the cream and mix to your taste (I barely mix it in, I like to see it). Pour he mixture into your popsicle molds, leaving a little room at the top for the mixture to expand. Insert sticks and freeze at least 4 hours, 8 is best. Unmold and store in plastic bags in the freezer.