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Welcome to one of the best trifectas of flavor combos to grace the popsicles world: Blueberry Basil Lemonade Pops! One of the best things about summer is that the harvest of fruits and herbs are plentiful. And the flavors pop! And in this case, the flavors ICE POP! Yup, here’s another frozen treat to tantalize your tastebuds as we wrap up the summer. It leans on one of my favorite herbs (basil), one of the cutest berries (bluebs) and the star of my popsicles lately, lemons! Yes, I’ve been leaning heavily on the lemons this season, but for good reason. They are healthy, flavorful and so versatile. With all that comes the aforementioned BLUEBERRY BASIL LEMONADEADE POPS!!
I’m dubbing these ice pops because, well, they’re icy. They don’t have that super soft texture like with the other popsicles so far. But they are perfect to keep you cool and keep your tastebuds entertained. My spouse is kept going back for more of these when I made a batch, so that feels like a good sign to share them with you!
Just grab four ingredients (frozen blueberries, fresh basil, fresh lemon juice, and maple) and whirl it in the blender (my blender of choice!). Pour it into your molds, add a stick in — and a few hours to overnight later you’ll be enjoying these lovely pops of flav.
One thing you’ll notice is I like using frozen fruit in popsicles and ice pops. And that is for a few reasons.
- It makes it more accessible to use frozen fruit (whether you’ve harvested them yourself or purchased them fresh or frozen. It extends the life of the berry or fruit!
- It actually makes it way easier to pop a stick in because the concoction has some thickness to it
- It feels like there are fewer ice crystals when I freeze them, thus making it less like an ice cube and more like a frozen treat you’d purchase from the store!
Molds for your Blueberry Basil Lemonade Pops
I shared this with my mango lassi popsicles and subsequent popsicle recips thus far, but the popsicle mold you use will ultimately determine how many servings you end up with. The popsicle molds I use aren’t the magnum bar shaped or rectangular-shaped ones you see all over the internet. They are much bigger but are very cute! For the last decade, I have used smaller cylindrical-shaped ones from the dollar store that hold about 1/4 cup in each cavity. They are almost identical to the ones I grew up with. This is the closest I could find online for you as a comparison and actually made with better material than what I have. Classic! So cute. So fun.
Whatever you do, the flavor will be incredible and refreshing with this zingy and seasonal ice pop!
Blueberry Basil Lemonade Pops
Ingredients
- ½ cup fresh lemon juice
- ¼ cup maple syrup
- ¼ cup fresh basil
- 1 cup blueberries, frozen
Instructions
- Blend the lemon juice, basil and maple syrup until smooth, than add the frozen blueberries blend again until completely smooth (no chunks!!)
- Pour into popsicle molds, place the stick in and freeze. You may need to adjust the stick a couple hours into freezing to ensure it's straight if you used fresh blueberries over frozen.
- Freeze overnight or until completely frozen solid.
- Run mold under hot water to loosen. Serve and enjoy!
