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I used to frequent a farmer’s market in Brooklyn that had a popsicle vendor with the most amazing flavor combinations, often involving some kind of seasonal fruit and herb combo (think honeydew + lemongrass or papaya + peppercorn).
There was nothing better than savoring one of their popsicles on a scorching summer Sunday while I hauled my heavy produce back home. I’d arrive back at my apartment sweaty and with sticky fingers, but in a much-improved mood.
Inspired by my old farmer’s market treats, the incessant heat, and all this talk of corn sweat, I thought to myself: you know what, it’s time for a friggin’ popsicle!
And I have to say, these turned out even better than I hoped.
Feel free to adapt this recipe and use whatever fruits, herbs, and flavors you have on hand. Honestly, you can’t really mess up a popsicle in July.
And for a vegan version, sub sugar or maple syrup for the honey and use coconut milk or a non-dairy yogurt. Enjoy!
Blueberry-Basil Popsicles
Makes 5 popsicles, about 2 cups liquid in total. I used this mold.
INGREDIENTS
1 ¼ cup fresh or frozen blueberries
1 tbsp lemon juice
3 tbsp honey
2 handfuls fresh basil leaves
1 cup unsweetened Greek yogurt
INSTRUCTIONS
Add the blueberries, lemon juice, and honey to a small pot and cook on low heat for 3-5 minutes, stirring often, until the blueberries turn liquid-y and everything is well combined.
Remove from the heat and let it cool and thicken for 5-10 minutes.
Add the basil leaves and then the blueberry mixture to a food processor or high-powdered blender. Blend until the blueberry skins and basil leaves are fully pulverized and the consistency is thick and jam-like.
Place the yogurt into a wide bowl. Gently swirl the blueberry mixture into the yogurt with a rubber spatula and then pour it into popsicle molds.
Freeze in an upright position overnight or for several hours.
Release popsicles from their mold by running them under warm water for a few seconds.
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