Recipe by Charles Grayauskie
- Makes ten 2 1/2-oz. popsServings
4 1/2 cups quartered strawberries
1/2 cup plus 5 tbsp. sugar
1/4 cup chopped fresh tarragon
In medium saucepan, cook strawberries and 5 tbsp. sugar over medium, stirring often and gently smashing strawberries with back of spoon, until jammy, about 12 minutes. In small saucepan, stir remaining 1/2 cup sugar, the tarragon, and 1/2 cup water over medium until sugar dissolves, about 2 minutes. Remove from heat. Steep tarragon syrup for 10 minutes; strain into strawberries. Stir to blend. Pour into ice pop molds; insert sticks. Freeze until solid, about 4 hours.