Makes 6 to 8 popsicles
1 lb fresh strawberries, washed and hulled
½ cup sour cream
¼ cup milk
3 tbsp granulated sugar
2 tbsp orange juice
Measure out one third of the strawberries, quarter them and reserve.
Place the rest of the strawberries in a blender and purée with remaining ingredients until smooth.
Add the reserved strawberries to the blender; pulse until berries are chopped into small pieces.
Pour the mixture into popsicle moulds, insert sticks and transfer to the freezer until frozen, about six to eight hours.
To unmould pops, quickly dip moulds into hot water.