Photograph by Grant Cornett Food Styling by Maggie Ruggiero Prop Styling by Theo Vamvounakis
Strawberry Lemonade Shrub Pyramid Pops
Desserts from Issue 5 – Spring / Summer 2014 – Caravan
A panacea for summer’s heat.
Gather Journal
Strawberry Lemonade Shrub Pyramid Pops
In the throes of summer, when temperatures are at their most sweltering, nothing seems quite so genius as the icy wonder that is a popsicle. They are, essentially, respite on a stick. So nice, we made recipes for them twice—one, a mojito-esque mint, cucumber, and lime; the other, a pleasantly tart strawberry lemonade shrub. Because, as Noel Gallagher once crooned, “all your dreams are made of strawberry lemonade.”
makes 10 popsicles
- 4 ½ cups quartered strawberries (about 11⁄2 qt)
- 1 ½ cups water
- ⅔ cup sugar
- 8 strips lemon peel without white pith
- ½ cup cup lemon juice (about 3 lemons, juiced)
- ¼ cup Champagne vinegar
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1
Place berries, water, sugar, and peel in a saucepan. Bring to a boil then simmer, partially covered and stirring occasionally, until strawberries soften, about 5 minutes. Strain through a fine-mesh sieve then cool completely.
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2
Stir in juice and vinegar. Pour into popsicle molds and freeze overnight.
