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Strawberry & Basil Yogurt Popsicles

Strawberry & Basil Yogurt Popsicles

I’ve had popsicles on the mind for a while now but my first few attempts at some adult pops were not what you might call successful. I have to give Chris kudos here (surprising I know since he is usually under a bus;) for not only being a taste tester but providing very necessary and very nice alcohols (usually unknowingly. sorry). I think his favorite was the sinus-blasting bloody mary attempt.

So I have accepted the fact that I am not a mixed drink expert (for now) and will stop stealing from other peoples’ alcohol stashes (um yeah, sorry Dad). This popsicle recipe is simple, perfect for hot summer days, and will make you feel like kid. Or if you are a kid and need to be told that just because there are strawberries at the farmstand does not mean that you should buy a pound or more every time you go, this recipe will help you use them up before you turn into one.

Strawberry & Basil Yogurt Popsicles
Strawberry & Basil Yogurt Popsicles
Strawberry & Basil Yogurt Popsicles

Strawberry & Basil Yogurt Popsicles

Yield: 10 pops


Basil Simple Syrup

  1. 1 cup sugar

  2. 1 cup water

  3. 1 bunch fresh basil, washed


  1. 1½ cups puréed strawberries (from about 1lb)

  2. ¾ cup basil simple syrup

  3. juice of 1 lemon

  4. ¾ cup plain greek yogurt


Make the simple syrup

  1. Combine the sugar and water in a small sauce pan, making sure all of the sugar is wet. Bring to a boil and once all of the sugar is dissolved turn off the heat and add the basil. Let steep a few hours while it cools in the fridge. Remove the basil before using.

Make the popsicles

  1. Whisk the basil simple syrup and lemon juice into the greek yogurt.

  2. Stir in strawberry purée - you can mix it in fully or keep it swirled for a more marbled look.

  3. Pour into popsicle molds, insert sticks and freeze until solid, 4-5 hours.


You will need some sort of popsicle mold. I used this 10 pop mold (each pop being about 2½ oz) but you can really do this in whatever you have on hand (little plastic cups or i did a few tests in some go-gurt type of pouches). The simple syrup can be made well in advance, store in an airtight container up to 2 months in the fridge - just make sure to remove the basil after 24 hours.


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