Friday, June 15, 2012

strawberry basil popsicles

Here's a recipe I made for The Stop's Market Cafe this morning. Strawberries and basil? Don't be skeptical, it's a great combination, just like watermelon & mint or apples & rosemary. Throw them in a blender, and into the freezer they go, with a little help from some brown sugar simple syrup. When you freeze things, the sweetness mellows out, which is why frozen desserts usually have a bit more sugar than you might think they need.

Gourmet popsicles are all the rage right now. Join the fad! Get yourself a popsicle mold set at a dollar store, and get creative! Use some of these recipes for ideas, or just pour in some fruit juice or leftover smoothie. Also, here's an awesome article about paletas, Mexican popsicles, from epicurious.

strawberry basil popsicles
2 pints of strawberries, rinsed and hulled
1/4 cup basil leaves
1/2 cup brown sugar
1/2 cup water

Combine the strawberries and basil in a blender, and puree. In a small pot, bring water and sugar to a boil, turn off the heat, and stir until the sugar has disolved. Let your simple syrup cool for a few minutes, then add to strawberry puree and blend well. Pour into popsicle molds and freeze for at least 4 hours. To remove popsicles, run the mold under hot water for 30 seconds.

You can also use paper cups for popsicle molds - fill cups and freeze. Take them out of the freezer after an hour, and poke in some popsicle sticks. Return to freezer until completely frozen.

(Get up early tomorrow morning, and head to Wychwood Barns - look at what delights await you!)

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