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Author Notes: It's simple: strawberries are in season right now in New York, and I am on an ice pop kick. Please, please use farmer's market strawberries--they are a totally different animal than the supermarket variety, like horses and unicorns. The active time is about five minutes, which makes it so easy to throw together whenever. - Cristina Sciarra
Makes 12 ice pops
- 1 pint strawberries
- 3 tablespoons agave nectar
- the juice of ½ lemon
- 1 cup heavy cream
- 1 cup whole milk
- Wash and hull (cut off the green top) the strawberries. You want to do this right before you’re ready to get ice pop-making; I know it sounds silly, but the strawberries will start to lose flavor if you let them hang around topless for too long.
- Move the strawberries to a food processor or a blender. Add the lemon juice and the agave, and then put the top on the processor. Set it to stir, and let the strawberries whir around until they’re pureed.
- With the processor still going, add the cream, and then the milk. Keep mixing until it’s just combined, maybe 30 seconds.
- Empty the strawberry cream into ice pop molds. Let them freeze for a good while, at least 5 hours. Enjoy!
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