Is it hot enough for you out there? This summer is making me wish I could eat ice cream and ice pops for every meal... and if I had my way, I would. What am I saying? I'm an adult without kids... so, technically I can if I want to! And if I can somehow sneak in some veggies or protein in said ice cream or popsicles, then I'm all set.
There might not be any protein in these pops (but oh, just you wait) but there's a good serving of fruits and umm...a veggie. Basil is one of those herbs that's making its way into the sweets world more and more these days. When I picked up a huge bunch of it from the local farmer's market recently, I knew they would be used more in dessert than in savory dishes.
The flavor of the basil goes so well with the refreshing and tangy lime - add in the subtle sweetness of pineapple and these pops will be good for breakfast, lunch and dinner this summer. ;)
Pineapple Lime Basil Popsicles
This recipe also makes a slushy frozen drink - which is just as satisfying since it can be enjoyed immediately. Did someone say margarita? Add a splash of tequila and you've got the perfect treat for adult friends at your next backyard gathering.
Yield: about 6 popsicles (depends on size of molds)
1 cup frozen pineapple chunks
1/2 cup lime juice (2 large limes)
10 fresh basil leaves
1 cup water
1/2 cup sugar
Place all of the ingredients in a blender or food processor and mix until smooth.
Pour blended mixture carefully into popsicle molds. Tip: Transfer mixture into a liquid measuring cup or other cup with spout for easy pouring. Insert popsicle sticks.
If you do not have popsicle molds, pour into paper cups and cover each with foil. Insert sticks into the center - foil will keep them in place while mixture freezes.
Freeze for 4-6 hours or until solid. To serve, run popsicle mold under lukewarm water for a few seconds. Unmold, and enjoy!
Source: Adapted from Make Lunch Not War's Lime-Basil Popsicles
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