You’ll need freezer space, a blender, 10 ice pop sticks and an ice pop mold. You also can freeze the pop mix in paper cups or ice cube trays. This recipe makes 10 pops in a Norpro 3-ounce mold, but you might get a different number depending on your mold size.
1 ½ c. water
1 ½ c. sugar
15-20 basil leaves
5-6 ripened peaches
2 T. lemon juice
>> Make the simple syrup: Combine water and sugar in a saucepan and heat until the sugar has dissolved and the water is clear. Add the basil leaves and stir. Allow syrup to come to a boil, remove from heat and cover with lid. Let rest about 20 minutes.
>>Wash and chop peaches, then process in a blender. Pour the pureed peaches into a bowl, add lemon juice.
>>Strain simple syrup through a colander or sieve and discard the basil leaves. Add the strained syrup to the peach mix and whisk until everything is combined.
>>Pour into your mold, gently insert the sticks and freeze until solid, eight to 10 hours.
Yield: 10 pops
Tip: If your ice pop sticks won’t stay upright, try inserting after an hour or two of freezer time.
Recipe from Whisk: A Sustainable Bake Shop
Photo: Whisk: A Sustainable Bake Shop