I would say cat in the hat popsicles and may I borrow your D.I.R.T. machine, please?
The inspiration today was the Berry Buttermilk Berry Popsicles from Brooklyn Supper that seemed irresistible. Only I’m lazy, so I came up with an easier recipe, based in part on Family Savvy‘s Gourmet Buttermilk Pops.
First of all, popsicles. Who doesn’t crave them? Especially these stripey, berry, creamy, salty, sweety lovelies? Even Mo was interested.
Second, the strawberries were so ripe that they started bruising on the 100 yard walk back from the farm stand to my kitchen. I diced them then macerated them with the raspberry lemon syrup left over from Frose day.
Third, creamy, cheesy-ish, no hassle buttermilk concoction. Truly, a churned custard would be better, and I didn’t want to deal with cream cheese today for some reason. The cup of chobani vanilla looked right, and easy. A quick zhuuuzj and the rest was history.
Cat in the Hat Popsicles
For the buttermilk mix: use a ratio of 1:1 buttermilk and vanilla yogurt, add half as much simple syrup and shake of salt. I used 1 cup butter milk, 1 cup vanilla yogurt, 1/2 cup simple syrup. Mix together well and fill the bottom third of popsicle molds and freeze.
For the Strawberry mix: if you have really ripe berries, you can use less syrup. I took 2 cups of berries, diced them and then mashed them with a fork. Add Enough simple or flavored syrup to make the berry mix sweet enough to your taste. I used a 1/2 cup of the raspberry lemon syrup from frose day but you could use syrup made from a mix of 1:1 sugar and water. Let them macerate in the fridge for at least an hour. The fill another third of the popsicle molds with the berry mix and freeze.
Before the popsicles get really hard (about 30 minutes in a cold freezer), add the last of the buttermilk mix and insert the sticks. Freeze overnight. Unmold and enjoy!