Balsamic Strawberry Pops

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

2 cups strawberries, hulled, sliced (from about 1 lbs berries)
¼ cup sugar
2½ Tbsp. balsamic vinegar
black pepper, freshly ground

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.

Makes 6-8 pops.