A little while ago, I was finding the BEST EVER strawberries at the farmers market. They were a lot smaller than the ones found in the supermarket, but a trillion times sweeter. They were redder than a firecracker inside and out. When I wasn't shoveling them into my mouth whole, or using them to lure baby bunnies from the yard into my yearning embrace, I turned them into paletas. That's just what I do. Popsicles for days.
Farmer's market strawberries / Roasted strawberry and buttermilk paleta
Adapted from July 2013 Bon Appetit
Note: Bon Appetit's Recipe is for an ice cream maker. Well, eff that noise. If you're lazy, impatient, or just highly regard anything edible that comes on a stick, skip the ice cream maker and just pour the sherbet mixture into popsicle molds. They were still delicious and creamier than your average paleta.
4 cups strawberries
1 cup sugar
1/2 vanilla bean, split lengthwise
1 1/2 cups buttermilk
1/3 cup sour cream
pinch of salt
1. Preheat oven to 425.
2. Wash berries and cut in half. Combine berries, sugar, scraped vanilla bean and pod into a 13x9" baking dish and roast for 15-20 minutes.
3. Remove vanilla bean pod. Pour roasted berries and juice from the pan into a blender. Add remaining ingredients and puree until smooth.
4. Pour into popsicle molds and freeze for 4-6 hours.