Strawberry Yogurt Popsicles

Summer is wonderful in Norway, not only because of the mild temperatures (I’ll take a Norwegian heat wave over a Texan one any day!) but because of the abundance of berries spilling out from everywhere. Grocery stores, sidewalk stands and even the walking trail in the forest near my work have more berries than can be eaten in a week or month. Freezing berries is an easy option for enjoying your sweet bounty in the upcoming sunny-less days, but I also like to put the almost-over-ripe berries to work immediately.

strawberries 1

Norwegians love to pair their fresh strawberries with fløte (heavy cream), but I decided to take a slightly healthier route this time by making strawberry popsicles with yogurt. I didn’t find these strawberries in the forest, but they grew up on some sunny farm not too far away, and I was happy to let their tart sweetness shine in this recipe.

Strawberry Yogurt Popsicles

(adapted from The Perfect Scoop, by David Lebovitz, but found on Orangette)

makes 6 popsicles (with a little leftover to drink immediately)

  •  500 grams fresh strawberries, rinsed
  •  130 grams (1/3 cup) sugar
  •  2 teaspoons vodka (optional)
  •  240 grams (1 cup) plain whole-milk yogurt
  •  1 teaspoon fresh lemon juice

Trim the green caps from the strawberries and discard. Cut the strawberries in half. Toss them in a bowl with the sugar and vodka (if using), stirring until the sugar starts to dissolve. Set aside at room temperature for one hour, stirring occasionally.

Scrape the strawberries and remaining liquid into a blender, add the yogurt and lemon juice, and process until smooth. You can remove the seeds through a strainer if they’ll bother you, but I didn’t go to the extra trouble. Pour the mixture into your popsicle molds and freeze until hard. And most importantly, enjoy!

popsicles 2


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