Strawberry Basil Pops
3 hr 10 min
Strawberries are perfect for popsicles: they offer a sweet/tart finish that loses none of its punch when frozen.
Unsweetened frozen whole strawberries
1 pound(s), (450 g) hulled, thawed
3 tbsp(s), (45 ml)
Fresh lemon juice
1 tsp(s), (5 ml)
⅛ tsp(s), (0.5 ml)
6 tbsp(s), torn into little bits
- Place strawberries, honey, lemon juice and salt in the canister of a large blender; cover and blend until smooth, stopping machine to scrape ingredients off sides of canister at least once. Add basil; cover blender and pulse until well blended (but not pureed).
- Divide mixture among six 75 ml (1/3 cup) popsicle molds; freeze until solid.
- Serving size: 1 popsicle
Buy a 450-g (1-lb) bag of frozen strawberries and thaw it for about 36 hours in the refrigerator; then open the bag and use every drop of juice along with the fruit in the bag.For an even more sophisticated finish, add up to 1 ml (1/4 tsp) freshly ground black pepper with the salt.