It's been hard to justify using the Zoku with the weather in San Francisco always around 60 degrees. But yesterday was a high of 82! It was amazing! So here's my stab at Basil Lemonade popsicles! They were delicious! I found this recipe online. I used a bit less sugar and added some honey instead. It takes forever to cool the simple syrup -- so consider submerging the small pot into an ice cold water bath to quicken the process. These were tart, but yummy! I only needed 5 small lemons -- but they were really ripe and juicy. It ends up making likely enough for 6 (but i only made 3).
Basil Lemonade Pops, adapted from Perfect Pops.
Ingredients:
1. 2/3 Cup Sugar
2. 1 1/3 Cup Water, divided
3. A few leafy sprigs of Basil, divided
4. 2/3 cup freshly squeezed Lemon Juice (about 4 or 5 lemons worth)
5. Zest of one lemon
Directions:
1.
Combine sugar and 2/3 Cup water along with a sprig or two of Basil in a
small sauce pan. Heat over medium heat until sugar is dissolved and
mixture is simmering (you've just made Basil Simple Syrup).
2.
Pour into a small bowl and add Lemon Zest. Let sit to cool completely
while the basil and lemon zest continue to steep. Strain through a fine
mesh strainer into a larger bowl to remove solids.
3. Wisk in Lemon Juice and remaining 2/3 Cup water. Chop remaining Basil just before you mix it into the Lemonade.
4.
Pour Lemonade Basil mixture into molds and insert sticks. Be sure to
leave a little space at the top to allow for expansion when the mixture
freezes.
5. Freeze until firm, about 6 hours or up to 1 day. Makes 6 to 8 Pops.
6.
To unmold pops, run hot water over the outside of the molds, squeeze
gently, and gently pull on the sticks to release pops. Store leftover
Pops in their molds until you're ready to serve. These stay good for up
to a week.
Optional: Skip the Lemon Zest and add 2 or 3 TBS of Limoncello instead for
an adult version of these summery, refreshing pops. You don't want to
add too much of the liqueur though, or they won't freeze solid.
Enjoy!
The basil bits will float at the top of the molds (or rather, the
bottom of the finished popsicles) but that's OK because the flavor
still permeates and they look so pretty.
