I'm trying to hang on to this last month of summer as best as I can, and there's nothing more refreshing than these basil and strawberry popsicles! Strawberries are naturally pretty sweet, so I tend to go pretty light on the sugar with these pops. However, I encourage you to taste the mixture before pouring it into your popsicle molds because you can always add more sugar if need be.
If there's one thing I take away from my six months in culinary school it's to taste EVERYTHING before committing to eating it. Fresh produce quality can be somewhat inconsistent due to Mother Nature and all the other hurdles between field and fork - so always adjust what you're making accordingly and don't become a recipe robot. And if you're feeling super creative today, try blending in a little bit of greek yogurt to these popsicles for a creamy and slightly tangy twist.
1 lb strawberries washed, hulled, and quartered
6 - 10 large basil leaves (depending on how intense you want the basil flavor)
1/2 c water
3 tsp. sugar
pinch of salt
1. In a medium sized pot, bring all ingredients to a boil. Turn down to a simmer and let cook until the strawberries are soft (a small sharp knife should easily poke in and out).
2. Remove from the heat. Remove basil leaves. Add ingredients to a blender and pulse until mostly pureed, but still has some strawberry chunks.
3. Fill popsicle molds and freeze overnight. Yield will depend on the size popsicle molds you use.
Notes: Experiment with blending in greek yogurt, a little bit of lime juice, or substitute basil for mint!