How many photographs of pretty pink strawberry buttermilk popsicles does one post need? Heh heh. I feel proud of my photos in this post – because these light and bright babies are the first photos I’ve taken in months with my fancy camera. I’ve been lazy cancer iPhone-ing it and my poor camera has been sitting there, like baby in a corner. My hands were shaky for real (damn chemo!) and for styling, I pretty much just lightly sprinkled some things down on my white table, pretty summer morning light streaming in through my sheer white curtains and I snap snap snapped. These popsicles are so sweet alone from local strawberries and tangy from the buttermilk and yogurt – summer in a chilly bite!
The freezer is full of strawberries from local summer berry picking and the sun’s been beating down. I’ve been feeling like eating very cold things – crisp, sweet cubes of cold-from-the-fridge watermelon, mostly – so popsicles felt like the right thing to do! These are so painfully easy – making popsicles is like making smoothies – take what you want, blend the ingredients and pour into molds – then you’re done like frozen dinner.
Strawberry Buttermilk Popsicles
For the popsicles
- 1 pound of washed and hulled strawberries, preferably local summer fruit
- 1 cup of buttermilk
- ½ cup full fat Greek vanilla yogurt
- ½ cup sweetened condensed milk
- pinch of salt
- In a medium bowl, blend all of the ingredients together using an immersion blender. (Or, use a conventional blender!)
- Pour mixture into a spouted liquid measuring cup.
- Using the spouted measuring cup, carefully pour the popsicle mixture into your popsicle mold.
- Freeze for a minimum of four hours or overnight until firm.
- To remove pops from mold, run the popsicles under very warm water for 15-20 seconds to dislodge.
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