Strawberry Basil Pops
3 hr 10 min
Honey instead of sugar is a better way to sweeten these delicious fruit popsicles! The pops also prove one commonly forgotten food fact: basil is to strawberry what chocolate is to peanut butter. The strawberries add a sweet and tart finish while the basil gives a kick of herbal freshness that doesn't fade when frozen. Perfect for a hot summer’s day or an afternoon snack, these popsicles couldn’t be easier to make or have more delicious yet sophisticated flavors. Pop these sweet treats in the freezer, put up your feet and let the freezer do all the work.
Unsweetened frozen strawberries
1 pound(s), hulled, thawed
Fresh lemon juice
6 leaf/leaves, torn into little bits
- Place strawberries, honey, lemon juice and salt in a large blender; cover and puree until smooth, stopping machine once or twice to scrape ingredients off sides of container back into mixture. Add basil; cover and pulse until well blended (but not pureed).
- Divide mixture among six 1/3-cup popsicle molds; freeze until solid.
- Serving size: 1 popsicle
Buy a 1-pound 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 1/4 teaspoon freshly ground black pepper with the salt.