Strawberry & Cream Popsicle

Stashed in the depths of the freezer, I found a jarful of frozen strawberries or rather freeze-dried strawberries (that’s what became of them over time!) that I had meant to using someday but never got around to. They finally went into making these decadent frozen treats.

Fresh produce has always been a preference for me. Having never worked with de-hydrated fruits before, I kept my fingers crossed, re-hydrated the freeze-dried strawberries to make strawberry crush and blended it in with fresh cream, milk powder, cashew nut powder for a mild texture to the otherwise super-smooth and creamy popsicle, and condensed milk for added sweetness to make these frozen beauties!

Only regret is not having had the chance to freeze any strawberries from this season, as lockdown hit right when we were inching towards the end of strawberry season! The recipe can be modified to accommodate any other berries or fruits that you may have stocked in your pantries. Blueberries, raspberries, blackberries, mango, sapodilla, peach are just few options on top of my mind right now.

So, here they are and you guessed it right, we all sat quietly without a peep until we had licked our way through to the bare icecream stick!

Strawberry & Cream Popsicle is a two part recipe – first one is about making strawberry crush from frozen/ de-hydrated strawberries. Second one is about the actual popsicle. But, if you already have strawberry crush, then it is pretty much straight-forward and requires only assembling.

Sharing Strawberry & Cream Popsicle Recipe below. You might also like my other popsicle and kulfi recipes too… Do check them out:

Strawberry Crush Recipe

Ingredients:

Frozen/ de-hydrated strawberries – 1/2 cup
Water – 1 cup
Organic brown sugar – 1/2 cup
Lemon juice – 1 tsp

Instructions:

Using kitchen shears, cut the stem part off of strawberries and cut them in quarters.
Add them to a small saucepan along with water.
Cook on medium-low flame, stirring continually until strawberries are re-hydrated.
Add sugar and continue to cook until strawberries turn mushy.
Add lemon juice and cook further for 1-2 minutes. Turn off heat and allow to cool down to room temperature.
Once cool, blend it to a fine paste. The quantity of strawberry crush fitness is almost twice than what we need for the number of popsicles we are making. So, refrigerate the remainder in a sterilised container. Can be stored for upto 7-10 days only since there is no preservative added. Use it to make strawberry mojito, strawberry milkshake, strawberry panacotta, or pretty much any recipe where fresh strawberry are not mandatory.