Makes 6 to 8 pops
2 Cups sliced, hulled strawberries (from about 1 pound berries)
1/4 Cup sugar
2 1/2 Tbsp Traditional Balsamic Vinegar (Strawberry Balsamic, Raspberry Balsamic or Blackberry Ginger Balsamic also work deliciously well!)
Freshly Ground Black Pepper
Place the strawberries and sugar in a food processor and pulse just until the mixture is finely chopped and juicy – but still chunky; you don’t want a smooth purée. Transfer to a bowl and stir in the balsamic vinegar and a few grinds of pepper.
Spoon the mixture into ice pop molds and insert sticks. Freeze until firm, at least 6 hours or up to 1 week.
To unmold the pops, run hot water over the outsides of the molds for a few seconds, then gently pull the sticks.