Here’s a fast and fresh popsicle for you as we head into Memorial Day weekend. Strawberries and basil make a mouth-watering crostini topping; the duo works wonderfully in popsicles too! Sweet strawberry is the predominant flavor of these bright and bold pops while fresh basil adds subtle undertones of spicy cloves.
A splash of vodka keeps the popsicles from becoming too icy; omit if you prefer. Here’s to the weekend and plenty of pops! (Even more flavor ideas: Very Berry, Piña Colada and Cantaloupe. Your freezer will be filled in no time.)
Strawberry Basil Popsicles
2 cups water
1/2 cup sugar
3 to 4 Tbsp fresh basil leaves, crushed (to taste)
3 cups fresh strawberries, pureed
2 Tbsp vodka
pinch of salt
Combine water and sugar in a medium saucepan; bring to a boil then simmer until sugar has completely dissolved, 5-6 minutes. Remove syrup from heat and stir in basil leaves; let steep 30 minutes. Stir in strawberry puree. Strain mixture through a fine-mesh sieve into a bowl and discard solids.
Stir in vodka and salt. Fill each popsicle mold with 1/3 cup mixture, leaving a 1/2-inch of space at the top of each mold. Let freeze one hour before inserting popsicle sticks; continue to freeze until completely firm, 4 to 6 hours more. Run molds under hot water 30 to 45 seconds before unmolding, or let stand at room temperature 5 minutes. Wrap popsicles individually in plastic wrap and store in the freezer up to 3 weeks.
Yield – 10 popsicles
Calories – 60
Carbs – 13