Strawberry Blizzard Pops

• 1/2 cup sugar
• 1 cup plus 2 tbsp. full-fat Greek yogurt
• 1 1/4 cups sliced strawberries
• 1/4 to 1/2 tsp. rosewater (optional)

1. In a glass measuring cup, combine sugar with 1/4 cup water. Microwave until simmering, then stir until sugar dissolves. Put measuring cup in a bowl of ice and cold water and chill syrup until cold, about 10 minutes.
2. In a bowl, whisk 3 tbsp. syrup with the yogurt. Spoon into 6 (1/3 cup) popsicle molds*, filling each about halfway.
3. Put strawberries in a food processor. Pour in 3 to 4 tbsp. of remaining syrup and the rosewater (if using). Process until very smooth.
4. Pour strawberry puree on top of yogurt in molds. Freeze until slushy, about 1 hour (don't insert sticks yet).
5. Run a thin knife down and around inside edge of molds to create a blizzardlike effect. Insert sticks and freeze until solid, at least 5 more hours.
6. To unmold popsicles, either let sit at room temperature 5 minutes or run molds under warm water 10 to 15 seconds.
7. *We used Koji Ice popsicle molds ($13/set of 6; target.com).
8. Make ahead: Up to 2 weeks, frozen.
9. Allow 30 minutes, plus 6 hours to freeze.

sugar, fullfat, strawberries, rosewater

Taken from www.myrecipes.com/recipe/strawberry-blizzard-pops (may not work)