Baking with Basil

Last weekend I was browsing some light and healthy snacks on a few websites, when I came across one for cucumber and basil ice cubes.  What a great idea!  In the summer I often add thin cucumber slices to my water.  It’s light, refreshing, and makes me feel like I’m at a spa.  So without thinking it through too much, I rushed into the kitchen and 5 minutes later was filling up my ice cube trays.  I made a tray of cucumber and basil and one with just plain cucumber.  Later that day, I started thinking about those ice cubes.  Now….what happens to ice cubes when they melt?  You got it, I was left with cucumber and basil pieces floating in my water.  Not so spa like.  I decided to spare you the pictures of that flop.  On the plus side, these popsicles were a success.

The lemon juice and zest give these popsicles a nice zing and really wake up the raspberry flavor.  Just as quick as the 5 minute ice cubes, except the end result is much, much more appealing.  Stash this recipe away for the warm summer days and have fun playing around with different flavors.  Watermelon, cantaloupe, very berry, stawberry mint, or mango lime sorbet in popsicle form?   Yes please!

Thanks for stopping by!

(Printable Recipe)

Raspberry Strawberry Popsicle

Ingredients

• 3/4 cup frozen or fresh raspberries
• 1/4 cup frozen or fresh strawberries
• 1/2 cup water
• 2 tbsp lemon juice
• 1 tsp lemon zest
• 1-2 tbsp agave (depending on how sweet you want it)

1.  If using frozen berries, allow to thaw for about 10-15 minutes.  Combine all ingredients in a blender and blend together.

2.  If you prefer the popsicles less seedy, pour mixture through a sieve before placing in popsicle mold.

3.  Place mold in freezer for a 2-4 hours or overnight.  Enjoy!