This easy homemade popsicle recipe features fresh fruit plus sour cream, a little bit of sugar, and a splash of lemon juice. Use juice bar or pop molds with a 1/4- to 1/3-cup capacity. Cookware and hardware stores are selling many new models this year.
Sunset JULY 2005
1. In a blender, whirl 2 cups rinsed, hulled strawberries until smooth. Push through a fine strainer into a 1-quart glass measure; discard seeds. Return berry purée to blender and whirl in 1/2 cup light sour cream, 2 to 3 tablespoons sugar (to taste), and 2 teaspoons lemon juice until smooth.
2. Pour fruit mixture into 6 to 8 juice bar molds (see notes). Attach covers firmly and insert sticks, leaving 1 1/2 to 2 inches of each sticking out. Set molds in freezer, making sure they're level and upright, and freeze until firm, at least 3 hours, or up to 2 weeks.
3. To unmold, run warm water over the molds up to the rim, just until pops are released from sides, 5 to 15 seconds. Remove the covers and pull out the pops.
Layered Pops: To create two-tone pops, make two different recipes and use twice as many molds. Pour one mixture into all the molds and freeze until firm to the touch on top, about 45 minutes, then pour the second mixture over the first, and freeze completely.
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