Go Back
trawberry balsamic black pepper popsicles with sauce
Print Recipe
5 from 1 vote

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 ¼ cups (750gms) fresh ripe strawberries
  • 3 table spoons balsamic vinegar
  • 3 table spoons caster sugar
  • ½ 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.