It’s officially fall, and beets are in season! But depending on where you live, you may still have a few warm days ahead. Here in Montana, we’re enjoying the second wave of in-season, and wonderfully inexpensive strawberries. But with summer winding down, this will be the last of them. SO. It’s time to make the last cold treats of the year, and do so colorfully.
Popsicles in general are very easy to make, and the recipe is much more of a general guideline than anything else. I wanted these to be sweet enough to make the beets palatable, but not quite dessert-sweet, if that makes sense. So if you haven’t much of a sweet tooth, tone down the sugar slightly, or increase it if you want a more indulgent experience. Or, you know, just taste and adjust till you like it.
Beets & Cream Ice Pops with Strawberries
- 3 medium sized beets
- 1 pint of strawberries, washed and stems removed
- 2 T lemon juice
- 1/4 c. + 3 T sugar
- 1 c. half & half (or 1/2 c. heavy cream + 1/2 c. milk)
- 1 c. water
Peel and dice beets into 1/2 inch cubes. Boil or steam beets until very tender, about 35 minutes. In the pitcher of a large blender (if your blender has a smaller pitcher, you may need to do this in batches), add beets, strawberries, lemon juice, 1/4 c. sugar, and water. Blend on high until very smooth. Set aside.
In a small saucepan, add half & half, and 3 T sugar. Heat on medium-low, stirring constantly, until sugar is dissolved. Cover and let cool to room temperature.
Take a clean set of ice pop molds and pour beet mixture in each mold, about 2/3 of the way full. Pour half & half mixture until almost full, with about a centimeter to spare. For a swirled or marbled effect, pour half & half mixture along the sides of the mold, and use a popsicle stick or chopstick to swirl, scraping the sides until a nice pattern is achieved. For a “filled” effect, pour the half & half mixture directly into the center of each mold, making sure not to bump or jostle the mold as you work.
Add sticks, if desired, to popsicle molds and freeze until solid. When frozen solid, run the molds under warm water for about 10 seconds to loosen ice pops, then remove from molds and enjoy immediately or store in freezer.