Strawberry Basil Paletas

Alison Needham

I love the bright flavors of strawberry + basil in these fruity, frozen treats. Use any leftover simple syrup to make a strawberry basil martini, or to macerate freshly sliced strawberries which can be served over ice cream.

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Prep Time 30

Cook Time 5

Freeze Time 3 20

Total Time 3 55

Course Dessert

Cuisine Mexican

Servings servings

Calories 115 kcal

Equipment

1 Popsicle Mold

Ingredients

1 pound ripe organic strawberries
1 cup sugar
1¼ cups water
¼ cup lightly packed Thai lemon basil or other basil

Instructions

Heat sugar and water together in a saucepan over medium high heat until the sugar is completely dissolved, about 5 minutes. Remove from heat, add the basil and steep for 30 minutes.
Meanwhile stem and halve strawberries and puree in a blender or food processor. Stir in ½-3/4 cup basil simple syrup (strained to remove the basil), to taste.
Pour into pop molds and freeze for 20 minutes. Insert sticks and freeze until solid, at least 3 hours.

Nutrition

Calories: 115kcalCarbohydrates: 29gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 3mgPotassium: 89mgFiber: 1gSugar: 28gVitamin A: 46IUVitamin C: 33mgCalcium: 12mgIron: 1mg

Keyword strawberry basil paletas

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