I made these roasted strawberry pops a few mornings ago with the windows open for the first time in what feels like forever. Despite a fairly mild Winter, it felt good to finally fling back the draperies and let some fresh air inside. Abundant sunshine and an invigorating breeze whisping through the house inspired some Spring cleaning, and I was suddenly tearing my way through a to-do list, armed with the vacuum, scrubbers and dust cloths, purging closets and decluttering, and had loaded up four boxes of giveaway items in no time.
Somewhere in the midst of my crazy cleaning spree, I happened upon the popsicle maker, hiding in a closet since last year, and decided to roast a big heap of berries for some sweet, refreshing strawberries and cream popsicles.
Roasting the berries first caramelizes and concentrates the strawberry flavor, as well as cooks away some of their natural liquid, reducing iciness in the final pops. I layered the maple-sweetened, roasted strawberries with creamy coconut milk, for vegan, dairy-free popsicles, but you can easily use whatever dairy you have on hand; thick Greek yogurt, sweet whipping cream, or even buttermilk, which would add a nice, creamy tang to offset the sweetness of the strawberries (and a great way to use up an awkward amount of leftover buttermilk).
Just about any type of berries or fruit can be roasted for these pops – strawberries, blueberries, blackberries, peaches, plums… – just pick the sweetest, in-season fruit you can find, and adjust the cooking time as needed. The hardest part of this whole recipe is not eating all the roasted berries right off the baking pan… not to mention waiting four tortuous hours for these indulgent, fruity popsicles to fully freeze. Unless maybe you’re blessed with more patience and self-control than me? Maybe…