Fun in the sun
Strawberry pops frozen
Beach days elude the astronaut. No need for bikini, flip-flops or sunscreen out there. The space professional does pack ice cream — at least in the museum gift-shop version of the job. It’s always a slab ofNeapolitan— pink, white and brown layers foil-wrapped and freeze-dried. One Styrofoam-crisp bite collapses into a mouthful of powder. Dissuading many a young scientist.
Freeze-dried does have advantages over othermethodsofdehydration. Consider the cheerful grape sun-dried into grumpy raisin: Proof. Consider the strawberry. Subjected to the low temps and low-pressure atmosphere of the freeze-drier, its water sublimates away, leaving fruit that’s light, bright and intensely flavored. Rehydrated, it can punch up a strawberry pop— one that’s made with real berries, really frozen and really stuck to a stick.
Unmolded and savored on a sunny day, it tastes of nothing but summer — here on Earth. Prep: Freeze: Cook: Makes: ½
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Boil: cup) Swirl: Slice 4 or 5 fresh strawberries into thin rounds; set aside. Heap remaining whole, hulled berries into a blender. Pour in the dried berry mixture. Swirl smooth, about 30 seconds. Press through a fine-mesh strainer into a 1-quart measuring cup with a spout. Discard seeds. Whisk in coconut milk and almond extract. Stir in fresh sliced berries. Freeze: Pour into frozen pop molds. Stab in sticks. Freeze firm, overnight. To serve, run mold under warm water for about 15 seconds. Gently pull pop free. Enjoy.