When strawberries hit my local farmer’s market, I tend to overindulge, knowing the growing season doesn’t last long. Once I’ve had my fill after a few days of snacking, I’m often left wondering how to use the rest before they spoil. Popsicles are such a great solution, helping me savor the ripe juicy flavor all summer long. I used strawberries and blackberries because that is what my market had, but most types of berries will substitute well in this recipe, should you find yourself in a similar situation with an oversupply of raspberries, for example. The key is tasting the mixture once the berries are blended to check for the sugar levels. You may want to add a bit more honey depending on the sweetness of your berries and your palate.

Makes ten 3-ounce popsicles


Mixed Berry Popsicles

  • 1 cup (240 grams) buttermilk
  • 1 cup (250 grams) Skyr or Greek yogurt
  • ¼ cup honey (84 grams), more for berry mixtures if needed
  • 1 cup (144 grams) fresh strawberries, hulled
  • 1 cup (144 grams) fresh blackberries


Make the Popsicles:

  1. In a medium sized mixing bowl, add the buttermilk, yogurt and honey and mix to combine. Roughly divide the mixture into three portions, setting two aside in the refrigerator for later use.
  2. With the one remaining portion of the mixture, combine with the blackberries in a blender or food processor and pulse until smooth. Pour into popsicle molds and freeze for one hour or until set enough on top to proceed with another mixture.
  3. Pour one of the buttermilk mixtures into the molds on top of the frozen strawberry mixture and freeze again for another hour or until set.
  4. With the last remaining mixture, combine with the strawberries in a blender or food processor and pulse until smooth. Pour into the popsicle molds, place sticks into each mold and freeze until completely set, approximately 4 hours or overnight.
  5. To unmold, gently dip into a glass of warm water to help release from the mold and serve immediately. Remaining popsicles can be stored in the freezer for up to three months.


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AnnMarie Mattilahttps://pastryathome.com
AnnMarie Mattila is a writer for Pastry Arts Magazine, as well as a freelance baker and pastry chef in New York. She has a master’s degree in Food Studies from New York University and is also a graduate of the Institute of Culinary Education.

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