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

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
  • cup sugar
  • 8 strips lemon peel without white pith
  • ½ cup cup lemon juice (about 3 lemons, juiced)
  • ¼ cup Champagne vinegar

  • 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.

  • 2

    Stir in juice and vinegar. Pour into popsicle molds and freeze overnight.