Strawberry Basil Popsicles
Nothing is better than a fruity and cold popsicle in a hot summer day. Basil enhances the strawberry flavor, and gives the popsicle extra zing! Have some popsicles to help you cool down the hot summer!
Yield
4 servingsPrep
5 minCook
0 minReady
10 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
strawberries
fresh or frozen, hulled and quartered if too big |
*
|
| 3 | tablespoons |
honey
or to tase, or maple syrup, or sugar |
|
| 2 ½ | teaspoons |
lemon juice
fresh |
|
| 8 |
basil
leaves, fresh, about 2 tablespoons |
*
|
|
|
water
as needed |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
strawberries
fresh or frozen, hulled and quartered if too big |
*
|
| 45 | ml |
honey
or to tase, or maple syrup, or sugar |
|
| 13 | ml |
lemon juice
fresh |
|
| 8 | each |
basil
leaves, fresh, about 2 tablespoons |
*
|
| 1 | x |
water
as needed |
*
|
Directions
In a blender, add the strawberries, honey, lemon juice, basil leaves and water as needed in order to let the blender work.
Purée the mixture until smooth, add more water if the mixture is too thick to mix.
Pour into the popsicle molds, put the popsicle's sticks on, and freeze until firm, a few hours or overnight.
To remove the pops from their molds, run the molds under the cool running water for a few seconds to loosen them.
Unmold and enjoy these fruity popsicles, or put them into a zip-lock bag, and return them to the freezer until whenever you want to have one or two, or maybe more :)
Note: If you don’t have any popsicle mold, just pour the mix into paper cups and place them in the freezer.
After an hour, insert a wooden stick into each cup, the mixture will have solidified enough that the stick should stay upright.
Return them to the freezer, keep freezing until completely frozen and solid, a few more hours or overnight.
