Strawberry Basil Pops

It hasn't been too, too hot here in Northern California yet, but I can feel it coming. It has been pretty perfect actually. I feel spoiled. There, I said it! But I am headed to Florida at the end of the month, and know it might be rough. Hot + Humid = Ugh. I'll just dream of the beach and not complain (after this.)

Spoiled. Me. At least I've adapted well to this lovely California weather. 

So in preparation for the warmer weather here, and else where, I wanted to stock up on some Popsicles. First of all, I really admire that pops are naturally portion controlled. You get one and that's it (unless you want to eat two that is). 

I try to use the freshest fruit I can find because I feel like those flavors come out the best. I got these strawberries at a little road side stand in Sonoma and they were picked that morning. Once again, a testament as to my spoiledness. 

Oh yeah, another reason I am sharing the recipe with you now is because marathon training starts in a few weeks. Which means pretty soon I'll be eating very healthy, clean, and protein packed meals. So these will be for me "cheat" days. Or just when it is so hot out and I just ran 14 miles and I deserve one damnit, days. 

Any way, back to the topic at hand. So if you don't have any popsicle molds, no worries! Use a small cup or even ice cube trays! I think I got mine super cheap from Cost Plus. They actually came with plastic sticks, but those broke after my first batch so I ended up buying some sticks

These have just a few steps to them and they come together pretty easily. The only hard part is waiting for them to freeze so you can nom them up. 

First you have to make a simple syrup with the basil. You'll have more than you need in the end, but hang onto the extras! I've been working on a cocktail to use that up. 

While the syrup is in the making, wash, measure and mash up your berries. 

After that, you just combine the syrup and berries and pour it into the molds. 

Add your sticks and freeze for a bit and you are done. Easy as pie. 

Or pops.

print recipe

Strawberry Basil Pops
These frozen treats are screaming summertime. The fresh strawberries are complimented by the earthly flavor of the basil that will leave you wanting...just one more.
  • 4 cups strawberries
  • 1/2 cup fresh basil
  • 1 1/3 cup sugar
  • 1 1/3 cup water
1. First, make your simple syrup by combining the sugar and water in a sauce pan. Heat over medium, whisking until it simmers and the sugar dissolves. 2. Add the basil to the syrup and bring back to a simmer for about 2 minutes then turn off the heat and let the basil steep until it is cool. Once cooled, strain the basil from the syrup and get as much liquid out of it as you can then discard. Set aside.3. Wash and hull the berries. Mash berries with a potato masher and puree them in a blender.4. Combine 1 1/3 cup of the basil syrup with the berries in a bowl/pitcher with a spout so it is easy to pour. 5. Pour mixture into you designated molds leaving a bit of room at the top. Wipe the outside of the molds clean and add the sticks. Freeze until solid (about 5-6 hrs or overnight). 6. To unmold, place the mold in a sink full of warm water until the whole pop (not the top though) is submerged. Hold the stick and tug carefully until it loosens and your pop pops out. Store in a zip lock bag in the freezer.
Prep time: Cook time: Total time: Yield: 8 pops



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