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Roasted Strawberry Buttermilk Popsicles

August 2, 2013

Roasted Strawberry Buttermilk Popsicles 3

More popsicles! I’ve been on a bit of a popsicle kick lately. And these popsicles are absolutely delicious (if I do say so myself!).

Roasting the strawberries concentrates their flavour and really brings out their sweetness. The buttermilk adds a creamy tang. And the vanilla complements both the buttermilk, and the strawberries. But the strawberries really are the star of these popsicles – their flavour is intense!

These popsicles are also a great way to use up any leftover buttermilk you may have from making your own crème fraîche!

Roasted Strawberry Buttermilk Popsicles

Roasted Strawberry Buttermilk Popsicles 4

Ingredients:

(Makes approx. 8 popsicles)

  • 1 pound strawberries, hulled and quartered
  • 1 tablespoon plus 1/3 cup honey (divided)
  • 2 cups buttermilk
  • juice of 1/2 lemon
  • 1 vanilla bean, split lengthwise and seeds scraped out

Preparation:

1) Preheat oven to 375°F.

2) Place strawberries in a large glass baking dish in a single layer. Drizzle the strawberries with 1 tablespoon honey, and roll strawberries around to coat them in the honey.

3) Bake for approximately 20 minutes until the strawberries have softened and released their juices. Remove from oven and allow to cool.

4) In a small pot, over medium low heat, combine the buttermilk, 1/3 cup honey, lemon juice, and vanilla bean pod and seeds. Warm up the buttermilk just until the honey has dissolved and combined with the buttermilk. Do not overheat the buttermilk or boil it as it will curdle.* Remove the pot from the heat, cover it, and allow to steep for 30 minutes.

5) Remove lid from buttermilk mixture and allow to cool. Remove the vanilla pod.

6) Combine the strawberries (and their juices) and the buttermilk mixture in a food processor. Process until well combined.

7) Pour popsicle mixture into molds**. Place popsicle molds in the freezer and allow them to freeze for a minimum of 6 hours. To remove from molds, quickly run some warm water over each mold.

*If the buttermilk does curdle, still go ahead and use it as per the recipe. It’ll still combine with the strawberries in the food processor, the end result will just be slightly less creamy.

**I recommend using stainless steel popsicle molds.

If you enjoyed this recipe, please let me know in the comments and remember to share it (pinterest, facebook, twitter, etc.). Thanks!

Roasted Strawberry Buttermilk Popsicles 5

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