These strawberry, balsamic and black pepper popsicles take this gorgeous summer flavour with delicious savoury notes and turns it into a tasty popsicle.

Nothing say summer more to me than a huge bowl of fresh, sweet, perfectly ripe strawberries. I picked up a couple of large punets of locally grown strawberries from the Point Lonsdale Market on a weekend away. My kids just adore fresh strawberries and made major inroads on the punnets before I stoped them. Fortunately there was enough left over to make these delicous popsicles. Strawberry, balsamic and black pepper is such a classic combination. It sounds weird but honestly don’t knock it till you’ve tried it. The combination also makes a great topping on a classic vanilla ice cream, such as my no churn here.

To make the strawberry, balsamic and black pepper popsicles

Strawberry balsamic black pepper popsicle ingredients

Hull the strawberries and cut in half. Add to a small pot with sugar, balsamic and black pepper. I use freshly ground black pepper here. Its worth it to get the fresher, more bitey black pepper flavour. You could use pre-ground black pepper at a pinch but you want get the same depth of flavour. I don’t recommend using ground white pepper. It has a different flavour and I image will taste weird in these popsicles. Let me know if you’ve tried it and it tastes good!

Cook strawberries with the lid on, stirring occasionally until sugar is dissolved and strawberries are soft.

Straining popsicle mix

Allow to cool. Put mix into a deep bowl you can use an immersion blender in and blitz until smooth, or use a food processor. Strain mix to make sure there are not large lumpy bits left.

Hot tip: make sure you have checked there is enough room in your freezer for your popsicle moulds Before you pour in the mix, or there will be tears!

Pour into popsicle moulds and add stick. Freeze overnight or until set.

Remove from popsicle moulds and enjoy!

trawberry balsamic black pepper popsicles with sauce

Looking for more berry recipes? Why not try my strawberry ice cream, raspberry, lemon and kombucha popsicles or blueberry cashew ice cream.

Strawberry, balsamic and black pepper popsicles

These popsicles use beautiful ripe strawberries with the classic paring of balsamic and the bite of black pepper.
Prep Time15 mins
Cook Time5 mins
Freezing time12 hrs
Total Time12 hrs 20 mins
Course: Dessert, Snack
Cuisine: Australian
Keyword: balsamic vinegar, berry, black pepper, fruit, icy block, icy lollie, icy pole, paleta, popsicle, strawberry
Servings: 6 popsicles, 3.4 oz (100ml) each


  • popsicle moulds and sticks
  • Immersion blender with chopping attachment or food processor


  • 3 1/4 cups (750gms) fresh ripe strawberries
  • 3 table spoons balsamic vinegar
  • 3 table spoons caster sugar
  • 1/2 teaspoon black pepper


  • Hull the strawberries and cut in half
  • Add to a saucepan with the balsamic and sugar and pepper
  • Cook over a low heat with the lid on, stiring occasionally, for about five minutes
  • Allow to cool
  • Blitz until smooth and strain
  • Pour into popsicle moulds and add sticks
  • Freeze for 24 hours or until set
  • Remove from moulds and enjoy!


Freshly ground black pepper in best in these popsicles.  You can use pre-ground but it won’t have the same bite.  I don’t recommend white pepper, it won’t taste the same.
Use the freshest, ripest strawberries you can.  You can sometimes get ‘jamming strawberries’ which is fine for this recipe as they are cooked and blended.
Best eaten within 2 -3 days or they loose their bite.  Still delicious after that but the black pepper taste will fade.
Strawberry balsamic black pepper popsicles with strawberries