Recipe by: Joy Zhang
Ingredients – 10 Servings
- 1 1/2 Cup Port Wine
- 1/2 Cup Simple Syrup
- 1 Cup Strawberries hulled and quartered
- 2 Tablespoons Balsamic Vinegar
In a medium saucepan, combine port, simple syrup and strawberries and bring to a boil over medium high heat. Once the mixture is bubbling, remove from heat and cool.
Using a hand blender or regular blender, coarsely puree the mixture, leaving chunks of strawberry intact for more texture. Add additional balsamic vinegar if preferred.
Pour into popsicle mold and freeze for at least 3 hours or overnight. Unmold and serve or store in individual plastic bags for later use.
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