These Balsamic Strawberry with Basil Popsicles are a sweet and tangy summer treat!
Holy moly it’s been a scorcher for the last few days! I feel like I’m in a constant state of sweat! UGH!
When it gets above 90° there’s only one sensible thing to do in the kitchen. Break out the popsicle mold and start making popsicles! Are you with me?
I first tried balsamic strawberries a few years back. I have to say, I was a bit skeptical at first, but it was love at first bite. I was at a local restaurant and they served them with fresh basil and vanilla ice cream. Sweet, yet tangy and oh so refreshing.
You won’t even break a sweat making these pops. They’re easier than easy.
Just chop your strawberries and let them marinate in the sugar and balsamic vinegar. Then it’s off to the blender with some water and lemon juice. Puree. and then add your basil and pulse a few times. Pour into your molds and freeze.
I bet you’ll love the refreshingly tangy taste of these popsicles. They’re the perfect cool summer treat.
A Few Cook’s Notes for Balsamic Strawberry with Basil Popsicles Recipe:
I use a Norpro Popsicle Mold from Target. HERE is the link.
The amount of popsicles will depend on your mold. My mold made seven popsicles.
When you add the basil to the strawberry mixture, just pulse a few times, so you’ll still see small pieces of the basil in the popsicle.
I found 2/3 cup of sugar for this recipe was perfect because the strawberries were already nice and sweet. Taste test as you go along, and if you feel you need more add some.
Keeping it short and sweet today folks. If you’re looking for more delicious summer popsicles, try my Piña Colada Popsicles, my Raspberry Peach Popsicles and my Bourbon-White Peach Popsicles.
Stay cool! Enjoy!
Balsamic Strawberry with Basil PopsiclesPrint Recipe Pin Recipe
- 2 cups strawberries, chopped
- 1 Tbsp. balsamic vinegar
- 2/3 cup granulated sugar
- 3 Tbsp. freshly squeezed lemon juice
- 3/4 cup water
- 8 basil leaves, juilienned
- In a medium mixing bowl, toss the strawberries with the balsamic vinegar and sugar. Let the strawberries marinate for 30 minutes at room temperature.
- To a blender, add the strawberries and their juices, the lemon juice and water. Blend on high speed for 30 seconds or until pureed smooth. Add the basil leaves and pulse just a few times, so you can still see tiny pieces of basil.
- Pour the mixture into popsicle molds and place in freezer. After about 1 hours, or when the pops are partially frozen, insert sticks. Freeze until solid, at least 4 hours.
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