Re-create Popsicle dreams with fresh strawberries — and powerful boost from freeze-dried version

Strawberries, both fresh and freeze-dried, create the flavor base for these frozen pops. Coconut milk provide some richness and body. (E. Jason Wambsgans/Chicago Tribune/TNS)

Credit: E. Jason Wambsgans

Credit: E. Jason Wambsgans

Strawberries, both fresh and freeze-dried, create the flavor base for these frozen pops. Coconut milk provide some richness and body. (E. Jason Wambsgans/Chicago Tribune/TNS)
Lifestyles
By Leah Eskin
Updated July 26, 2018
X

Beach days elude the astronaut. No need for bikini, flip-flops or sunscreen out there. The space professional does pack ice cream — at least in the museum gift-shop version of the job. It’s always a slab of Neapolitan — pink, white and brown layers foil-wrapped and freeze-dried. One Styrofoam-crisp bite collapses into a mouthful of powder. Dissuading many a young scientist.

Freeze-dried does have advantages over other methods of dehydration. Consider the cheerful grape sun-dried into grumpy raisin: Proof. Consider the strawberry. Subjected to the low temps and low-pressure atmosphere of the freeze-drier, its water sublimates away, leaving fruit that’s light, bright and intensely flavored. Rehydrated, it can punch up a strawberry pop — one that’s made with real berries, really frozen and really stuck to a stick.

Unmolded and savored on a sunny day, it tastes of nothing but summer — here on Earth.

———

STRAWBERRY FROZEN POPS

Prep: 15 minutes

Wait: 1 hour

Freeze: overnight

Cook: 3 minutes

Makes: 8 (1/2-cup) frozen pops

1/2 cup sugar

1 cup water

1 ounce freeze-dried strawberry slices (look near the raisins)

1 pound fresh strawberries, hulled

1 cup regular coconut milk

1/8 teaspoon almond extract

1. Boil: In a medium saucepan, stir together sugar and water. Bring to a boil; let boil, 2 minutes. Drop in dried berries; stir. Pull pan off heat, cover and let cool, about 1 hour.

2. Swirl: Slice 4 or 5 fresh strawberries into thin rounds; set aside. Heap remaining whole, hulled berries into a blender. Pour in the dried berry mixture. Swirl smooth, about 30 seconds. Press through a fine-mesh strainer into a 1-quart measuring cup with a spout. Discard seeds. Whisk in coconut milk and almond extract. Stir in fresh sliced berries.

3. Freeze: Pour into frozen pop molds. Stab in sticks. Freeze firm, overnight. To serve, run mold under warm water for about 15 seconds. Gently pull pop free. Enjoy.

In Other News
1
New Year’s Eve trend: Quieter, calmer, cozier
2
New Year’s Eve things to do in Dayton and the region
3
Watch: Basil 1791 chef makes mango grouper dish; restaurant’s menu...
4
Christmas is over, but Deck the Diamond still open this week
5
The New Year brings new opportunities to connect with the outdoors

About the Author

Leah Eskin