I’ve always wanted to make my own frozen fruit ice pops…
But I don’t have a mold. And I don’t want to dirty my ice cube trays. Because then I wouldn’t have any ice if I needed it. And where do you store the ice pope after they’re frozen so you can make more ice?
Does that little internal dilemma dialogue sound familiar? If so, STOP IT! Because I’ve found the best blog-born tip out there for making ice pops at home. Call it a Sweet Remedy, if you will, for those summertime “wish I could” ice pop blues.
This great recipe and tip for making Strawberry Basil Popsicles at home comes from Sam, the clever cook and photographer behind the blog, Sweet Remedy. Sam is just like us! She doesn’t have a mold either. So guess what she made these lovely little pops in. A SHOT GLASS!
Why didn’t we think of that sooner?
And don’t even try to tell me you don’t have a shot glass. Even my grandparents have shot glasses. Moving on.
Now that we’re past the “how” part of this recipe, let’s talk about how these bad boys actually taste. Sweet strawberries, bright, lemony basil; they’re like the ice pops you knew as a kid, with the dial turned up. To make the pops, all you have to do is blend the ingredients together, pour the mixture into shot glasses, poke them with wooden sticks and let them freeze. If you don’t have eight matching shot glasses, it’s OK. Different shapes are fun, especially when it comes to a childhood favorite like this one.
You can experiment with any flavors you’d like. Lemon-thyme, watermelon-mint, and mango-cilantro would all make for great fruit and herb combinations. Try out your favorite flavors and let us know how they turn out!
Strawberry Basil Popsicles
Strawberries awaiting their frozen, but delicious, fate.
Frozen pops getting their chill on.