I bought the Tovolo Popsicle molds at Whole Foods. They are pretty large molds and I honestly haven't been actually finishing the whole pop (that is probably because it gets quite tart!).
Ingredients
- 1 cup granulated sugar (for my 2nd try I replaced with Truvia natural sweetener for baking...use the natural sweetener directions for measuring equivalent...mine was 1/2 cup of Truvia to 1 cup of sugar) I used about 3/4 cup of water still to make the syrup
- 1 cup hot water
- 1/4 cup fresh sweet basil leaves
- 1 1/4 cup cold water divided
- 1/2 cup fresh lemon juice (depending on size it will be 3 - 4 lemons)
Directions
- In a small saucepan, combine 1 cup sugar and 1 cup cold water. Stir over medium heat until all of the sugar is dissolved. It's not necessary to boil. Remove from heat. Tear basil leaves, stir into syrup and allow to steep in syrup for 2 hours.
- Strain cooled syrup to remove basil leaves. Measure out 3/4 cup of the basil syrup and combine with lemon juice and 1 1/4 cups cold water. Pour into ice pop molds and freeze for at least 4 hours or until solid.
Keep an eye out for more posts on different pops we try in the future!
MARGARITA POPSICLES
ReplyDelete1 cup Margarita Mixer
2 oz (60 ml) Fresh Lime Juice
1 oz (30 ml) Water
1 oz (30 ml) Triple Sec/Fresh Orange Juice
2 oz (60 ml) Tequila
A pinch of salt
Kosher salt, for garnish
Maraschino cherries
Special Equipment: 6 small shot glasses
6 popsicle sticks
6 squares of aluminum foil
Directions:
Combine margarita mixer, lime juice, water, triple sec or orange juice, pinch of salt, and the tequila in a small bowl and mix.
Transfer into measuring cup.
Pour it into the shots glasses and cover the top of each cup with aluminum foil. Place the popsicle stick in center of cup (down through foil, which will hold it in place). Freeze until hard, preferably overnight. Remove from freezer and run cup under warm water to loosen the popsicle. Garnish with kosher salt and a cherry and serve.