dolce / dessert recipes

strawberry basil popsicles

June 2, 2017


it’s officially june! it finally feels like the grey spring we had is behind us. the sun is shining, my bike is tuned up, and the liberty village farmers market starts this sunday and i’m very excited.

i’m also excited about how different this summer will be from my last. this will be the first summer that i’m not heading in to an office every day, cooped up away from the sun. i get to roam the city, explore, take photos, and put all of my energy into this blog and a few other fun things i have up my sleeve. i’ve also started to hang out with a bunch of new friends who are into photography, food and social media, and are always up for exploring new places and creating content with me. i’m so much more motivated this summer to maximize each day and enjoy the sun – no saturdays spent with the blinds down because i’m hungover af – i want to explore the city, find every hidden gem of a patio, cook beautiful food every day, and get a killer tan.

i also have a bucket list of foods that i want to be able to fully cross off by the end of the summer. dishes like tiramisu ice cream, fried squash blossoms, grilled swordfish etc etc etc. these strawberry basil pops aren’t on the bucket list, but they’re a good warm-up recipe to help get you PUMPED for summer foods!

strawberry basil popsicles
*makes 12 pops

2 cups water
1/4 cup sugar
3 to 4 crushed basil leaves
3-4 cups fresh strawberries, pureed
pinch of salt

mix the water and sugar in a small saucepan and bring to a simmer, stirring until sugar is dissolved. add the crushed basil leaves and remove from heat. let basil leaves steep for about 10-15 minutes. add strawberry puree and stir until combined.

press the liquid through a fine mesh sieve, then using a measuring cup, carefully pour into popsicle molds. freeze for about 10 minutes then push the popsicle sticks in, and freeze over night or until completely set. to remove from molds, run under hot water for about 10-15 seconds and pry out.

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