Cinnamon Basil Lemon Pops w/ Strawberries - FineCooking.com

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Cinnamon Basil Lemon Pops w/ Strawberries

By Karzdan, member

Posted: August 23rd, 2011

This recipe was made with the Recipe Maker to create customized ice pops with your choice of fruits, flavorings and stir-ins.

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1/2 cup granulated sugar
pinch kosher salt
2 Tbs. cinnamon basil leaves
2 C. lemonade
1 C. Strawberries quartered

Combine the sugar, salt, and 1/2 cup water in a 2-quart saucepan over medium heat. Bring to a boil and make sure the sugar has dissolved; add the cinnamon basil leaves. Reduce the heat to medium-low and simmer for 2 minutes. Remove from the heat and let the syrup cool completely. Strain through a fine strainer into a 1-quart liquid measuring cup, and discard the solids in the strainer.

Combine lemonade with the syrup.

Distribute the strawberries among ten 1/3-cup pop molds. Add the fruit mixture to each mold, leaving about 1/4 inch at the top to allow for expansion. Stir gently with a Popsicle stick to distribute the strawberry pieces evenly. Freeze until partially frozen, about 1 hour. Insert sticks and freeze again until the pops are fully set, 4 to 6 hours more.

To unmold, dip the mold in a deep pan of hot water until the pops pull out easily, 30 to 40 seconds, or let sit at room temperature for 5 to 10 minutes. Unmold and store the pops in individual resealable plastic bags; they are best eaten within 3 weeks.

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