I’ve been slogging through some of the deepest, darkest archives on this blog (like, 2008) and it’s been a bit painful. In part, it’s painful because not keeping up with a lot of behind-the-scenes, technology-and-coding-related things that I’m not good at (and consequently avoided for years) has been catching up with me. Imagine a giant pile of paperwork that you’ve known you should go through but is now taking over your life and you’re building furniture out of it instead of dealing with it. That’s sort of what I’ve been doing. Learn from me: do not do that thing.
The other reason it’s painful is that I made a lot of lame culinary and writing decisions, which I’m also being forced to revisit. In this case, imagine the culinary equivalent of an 80’s style perm or triangle bangs. Sure, maybe it was okay at the time, but that doesn’t mean that you can’t see now how awful it made your face look.
I digress. Slogging through the archives.
It’s not been pretty and it’s taking F-O-R-E-V-E-R since I can only really work on it during the occasional nap time, which is punctuated by half a dozen potty “breaks” for Sophie. So, I’ve been stepping up my popsicle game, because what else should you do when you want to avoid doing what you should be doing? Eat treats. That’s what.
This is another recipe we’ve used for about a year and can’t get enough of. You might be a little nervous seeing the word “balsamic” in the same title as “popsicle,” but stay with me, friends! These are my favorite.
Texture-wise, I think they’re about spot-on for the fruit pops you can buy in the freezer section. They’re not creamy, but not icy, just a nice, happy middle. And, in case you’re worried, these do NOT taste like salad dressing. My kids would never eat them if they did. The balsamic and honey really bring out the richest, most scrumptious flavor and they taste like a perfectly ripe strawberry.
You can certainly play with the amounts as you wish. If you want a little more balsamic, go for it! If your strawberries are really sweet already, feel free to decrease the amount of honey (or swap it for agave or apple honey for a vegan option). Taste and adjust, taste and adjust. You’ve got this.Print