Jersey Strawberry and Clotted Cream Popsicles

Wash and hull the Jersey strawberries. Reserve a few whole strawberries for layering, if desired.

In a blender, combine the remaining strawberries, clotted cream, Jersey milk, sugar, lemon juice, and optional potato vodka.

Blend until completely smooth. Taste and adjust sweetness as needed.

If desired, slice the reserved strawberries and arrange them at the bottom of the popsicle molds.

Carefully pour the strawberry and clotted cream mixture into the popsicle molds, leaving a small amount of space at the top for expansion.

Insert popsicle sticks into the molds.

Freeze for at least 3 hours, or preferably overnight, until completely solid.

To release the popsicles, briefly dip the molds in warm water for a few seconds. Gently pull on the popsicle sticks to remove.