<b>Make the base</b> 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.
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.
<b>Freeze the ice pops</b> 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.
This recipe is reprinted with permission from <a href="http://www.weldonowen.com/food-drink/baking-desserts/ice-pops">Ice Pops: Recipes for Fresh and Flavorful Frozen Treats</a> by Shelly Kaldunski and published by Weldon Owen.