This summer has been hot. In some bit of delusion I thought that moving from New Orleans would mean we were escaping the humidity and, while the humidity’s better here, it’s not great. Finding ways to cool down has been tough. Swimming pools are few and far between in the city, I don’t love museums, and at $15 a ticket, movies get pricey quickly. So I bought an ice pop mold.
We made ice pops all the time growing up. They were usually made from Jell-O packets or pudding, sometimes from juice. It had never occurred to me to make ice pops from pureed fruit before this. The amount of sugar you use should be altered based on how sweet your strawberries are.
strawberry thyme ice pops
makes 4-5 pops, depending on your mold
1/8 cup granulated sugar
pinch kosher salt
1/8 cup water
2 sprigs fresh thyme
2 1/2 cups strawberries, hulled
1/2 cup strawberries, diced
Combine the sugar, salt and water in a small saucepan and bring to a boil over medium heat. When the sugar has dissolved, add the thyme. Reduce the heat to medium-low and simmer for 2 minutes. Remove from the heat and allow it to cook completely. Strain the mixture through a fine strainer into a bowl. Discard what’s left in the strainer. Puree the strawberries in a blender. Add 1 cup of the puree to the syrup. You can save the rest for next time or use it for something else. Distribute the chopped strawberries among the ice pop molds, leaving about 1/4 inch at the top for expansion. Stir gently to distribute the strawberry bits. Let freeze 4-6 hours. To release, run the mold under warm or hot water until you can remove the ice pop.