Popsicle Recipe — Strawberry Basil Ice Pops

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The slight anise flavor of sweet basil contributes a wonderful fragrance to the strawberries in this ice pop. Both strawberries and basil emerge from the garden early in the summer and are easy to find in the market at the same time.
Makes 10-12 ice pops
1/3 cup sugar
1/3 cup fresh basil leaves, roughly chopped
2 1/2 cups strawberries, hulled and cut in half
1 tsp freshly squeezed
lemon juice
Pinch of salt

Step 1

Make the base
In a small saucepan, combine the sugar and basil. Pour in 1/3 cup water. Bring to a boil over medium-high heat, stirring occasionally, until the sugar has completely dissolved and a syrup has formed. Remove from the heat and let cool to room temperature.

Step 2

Using a fine-mesh sieve, strain the basil syrup into a blender or food processor, discarding the basil leaves. Add the strawberry halves, lemon juice, and salt. Process until very smooth.

Step 3

Freeze the ice pops
If using conventional ice pop molds, divide the mixture among the molds. Cover and freeze until solid, at least 4 hours or up to 3 days. If using sticks, insert them into the molds when the pops are partially frozen, after about 1 hour, then freeze until solid, at least 3 more hours. If using an instant ice pop maker, follow the manufacturer’s instructions to fill the molds and freeze the pops.

Step 4

This recipe is reprinted with permission from Ice Pops: Recipes for Fresh and Flavorful Frozen Treats by Shelly Kaldunski and published by Weldon Owen.

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