A fruity and refreshing summer treat, these strawberry lemonade popsicles are made with a honey basil simple syrup that really bring these popsicles to the next level.
We finally made it out of winter and into Spring! Actually, it’s been so warm lately I’d say summer is just around the corner.
One thing I love about living in the midwest is the change of seasons. Fall is my absolute favorite. It’s mild and cool, the leaves change color, and the humidity is quite low compared to summer (no more frizzy hair).
When summer comes around, I do everything I can to enjoy time outside…considering we come off of eternal winters here, I think just about everyone wants to live outside during our short summer months.
So when it’s hot outside and you need something to cool off, reach for one of these Strawberry Basil Lemonade Popsicles.
These popsicles aren’t just pretty. They are SO refreshing. And they taste like candy.
The best part about making strawberry lemonade popsicles is that you can throw almost everything together in a blender, and just pour and freeze!
These popsicles are a simple blend of strawberries, lemon juice, and a basil simple syrup. The basil is such a nice touch and pairs so well with the strawberries, it really makes your tastebuds say WOW.
You can’t make popsicles without some kind of popsicle mold! There are many different types of popsicle molds out there you can use – ranging from plastic, to silicone, to stainless steel.
I love my Norpro Popsicle Maker. It’s fairly inexpensive on Amazon and easy to use. The plastic mold is BPA free, and it even comes with a set of popsicle sticks. I’ve used this mold to make all of the popsicle recipes on my blog!
If using a popsicle mold similar to the Norpro, this recipe will make 6-7 popsicles. If you’re a little short of filling up the last popsicle, just top with a little water to fill it to the top.
Don’t have a popsicle mold? Don’t fret. Try making your strawberry lemonade popsicles in paper cups! Just fill and cover with plastic wrap, freeze for 1 hour or until slushy, then insert your popsicle sticks through the plastic wrap and freeze until done. When ready, just rip and peel away the paper cup.
Love popsicles? Try these other refreshing summer recipes!
Blackberry Cheesecake Popsicles
Mango Orange Coconut Water Popsicles
Strawberry Coconut Swirl Popsicles
Strawberry Basil Lemonade Popsicles
- ¼ cup honey
- 1 ½ cups water, divided
- ¼ cup fresh basil leaves
- ⅓ cup lemon juice, freshly squeezed
- 1 cup fresh strawberries, hulled
- In a small saucepan, bring the honey and ½ cup water to a boil. Once boiling, stir a few times to make sure the honey has dissolved. Add the basil and turn off the heat. Let steep for 20 minutes, then remove the basil leaves and discard.
- In a small blender or food processor (I use a Magic Bullet or NutriBullet), blend the lemon juice, remaining 1 cup of water, strawberries, and the cooled simple syrup. Strain through a mesh strainer to remove and discard the seeds and any remaining pulp (straining is optional, but creates a smoother juice for your popsicles).
- Fill your popsicle mold evenly with the lemonade mixture. Cover with the lid (if you have one), freeze for 2 hours until slushy, then insert your popsicle sticks halfway and freeze for another 4-6 hours or overnight.
- If you have trouble removing your popsicles, simply run the mold lightly under some lukewarm water to help them release.
- I used the Norpro Popsicle Maker to make this recipe. Depending on the mold you use, you make make more or less than 6-7 popsicles.
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