Categories: Desserts

Ingredients

• 4 1/2 cups quartered strawberries
• 1/2 cup plus 5 tbsp. sugar
• 1/4 cup chopped fresh tarragon

Directions

1. In a 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 a 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.

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