These strawberry, balsamic and black pepper popsicles take ripe summer strawberries and add savory depth for a bright, balanced frozen treat.
Nothing says summer like a bowl of sweet, perfectly ripe strawberries. I picked up a couple of punnets of locally grown berries on a recent weekend away and decided to combine them with balsamic vinegar and freshly ground black pepper. It’s a classic flavor pairing — bright fruit, tangy balsamic and a peppery finish — and it works surprisingly well as a popsicle. The same mixture also makes a lovely topping for vanilla ice cream.
Ingredients
Strawberries: Use the ripest fresh strawberries you can find. Slightly imperfect “jamming” berries or very ripe strawberries are fine — this recipe is ideal for using up fruit that’s a little past its peak.
Granulated sugar: A small amount brightens the fruit, especially if your strawberries are slightly under-ripe.
Balsamic vinegar: Adds a sweet-tart, complex acidity that complements the strawberries.
Freshly ground black pepper: Gives a warm, spicy note that sets these popsicles apart. Freshly ground pepper delivers the best flavor.
How to make strawberry balsamic popsicles
1. Hull and halve the strawberries. Place them in a small saucepan with the sugar, balsamic vinegar and black pepper. I recommend freshly ground black pepper for the best flavor.
2. Cook over low heat with the lid on, stirring occasionally, until the sugar dissolves and the strawberries are soft — about five minutes. Remove from the heat and allow the mixture to cool.
3. When cool, transfer to a deep bowl and blitz with an immersion blender (or use a food processor) until smooth. Strain the puree to remove any large seeds or lumps for a silky texture.
Hot tip: Make sure you have room in the freezer for your popsicle molds before you pour the mixture in — it’s frustrating to run out of space mid-pour.
4. Pour the strained puree into popsicle molds, insert sticks and freeze for at least four hours or overnight until fully set. To unmold, briefly run the outside of the molds under warm water to loosen the popsicles, then remove and enjoy.
Looking for more delicious dessert recipes?
Try these other refreshing recipes:
- Strawberry Ice Cream
- Strawberry Popsicles
- Jello Popsicles
- Pineapple Cherry Popsicles
📋 Recipe
Strawberry, balsamic and black pepper popsicles
Equipment
- Popsicle molds and sticks
- Immersion blender with chopping attachment or food processor
Ingredients
- 3 ¼ cups (750 g) fresh ripe strawberries
- 3 tablespoons balsamic vinegar
- 3 tablespoons granulated sugar
- ½ teaspoon black pepper (freshly ground recommended)
Instructions
- Hull the strawberries and cut them in half.
- Place strawberries, balsamic vinegar, sugar and black pepper in a saucepan.
- Cook over low heat with the lid on for about five minutes, stirring occasionally, until the strawberries are soft and the sugar has dissolved.
- Allow the mixture to cool.
- Blitz until smooth with an immersion blender or food processor, then strain to remove any large bits.
- Pour into popsicle molds, add sticks and freeze for at least four hours or until set.
- Remove from molds and enjoy.
Notes
Freshly ground black pepper gives the best flavor; pre-ground pepper is acceptable but milder. I don’t recommend using white pepper. Use the ripest strawberries available — slightly overripe or “jamming” berries are fine since they’re cooked and blended. For best flavor, eat within 2–3 days; the peppery bite fades over time.
Nutrition
Calories: 44 kcal • Carbohydrates: 11 g • Protein: 1 g • Fat: 0.4 g • Fiber: 3 g • Sugar: 7 g • Vitamin C: 75 mg
Nutritional Disclaimer
Nutritional information is an estimate based on a database. Values may vary by ingredient brand; calculate using specific products if you need precise information.
