Strawberry Basil Pops

Total Time
3 hr 10 min
10 min
0 min
Honey instead of sugar sweetener keeps these delicious fruit popsicles so low in SmartPoints value! These popsicle prove one commonly forgotten food fact: basil is to strawberry what chocolate is to peanut butter. The strawberries give these popsicles a sweet and tart finish while the basil adds a kick of freshness that loses none of its punch 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 to impress others. Pop these sweet treats in the freezer, put up your feet and let the fridge do all the work.


unsweetened frozen strawberries

1 pound(s), hulled, thawed


3 Tbsp

fresh lemon juice

1 tsp

table salt



6 leaf/leaves, torn into little bits


  1. 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).
  2. Divide mixture among six 1/3-cup popsicle molds; freeze until solid.
  3. 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.

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