A little balsamic vinegar and a few grinds of black pepper bring out the sweetness of ripe strawberries.

　　

Ingredients

Makes 6 to 8 pops

　　2 cups sliced, hulled strawberries (from about 1 pound berries)

　　1/4 cup sugar

　　2 1/2 tablespoons good-quality balsamic vinegar

　　Freshly ground black pepper

　　

Step 1

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.

　　

Step 2

Spoon the mixture into ice pop molds and insert sticks. Freeze until firm, at least 6 hours or up to 1 week.

　　

Step 3

To unmold the pops, run hot water over the outsides of the molds for a few seconds, then gently pull the sticks.

　　From Perfect Pops: The 50 Best Classic & Cool Treats by Charity Ferreira. Text copyright © 2011 by Charity Ferreira; photography copyright © 2011 by Leigh Beisch. Published by Chronicle Books, LLC.