Strawberry Pops
1. Pulse 1 ½ pints strawberries, rinsed and hulled, with ½ cup confectioner’s sugar and 1/3 cup water in food processor until pureed with some chunks of berries remaining. Pour half of mixture into bowl.
2. Pulse remainder until smooth. Stir puree into mixture in bowl. Pour into 3-ounce paper cups of molds and insert wooden sticks or wooden spoons and freeze until solid, at least 8 hours. Store in a Ziploc freezer bag.
0 Comments »