Strawberry season in Michigan is drawing to a close. We have picked about 22 pounds so far this year. After setting aside some fresh berries to snack on, most of the rest of them went into the freezer or the dehydrator. Looking at the huge box of berries I was processing made me crave some creamy Strawberry Rhubarb Ice Cream. However, after stuffing my freezer with bags of berries, I was a little short on freezer space and couldn’t fit the canister from my ice cream maker in there.
A few weeks ago I posted a recipe for Pineapple, Lime, and Banana Popsicles. Well, those didn’t last long around here, so I decided to make some Strawberry Basil Popsilces to fix the craving for Strawberry Rhubarb Ice Cream!
When deciding how to flavor these popsicles, I let my garden inspire me. So far, this has been a great summer for my herb garden. Everything is so full and lush, especially the basil. Being one of my very favorite herbs, I decided to pair it up with the strawberries for Strawberry Basil Popsicles. So glad I did, this is one tasty treat that screams of summer!
Last summer, I purchased these awesome popsicle molds. I love them for a few reasons: they take up a small corner of my freezer, the base keeps a tight hold on the popsicles so no tipping over, they are BPA free, they have a little drip tray built into the handle, and they make the perfect size popsicle – not too big or too small.
Before we get to these delicious Strawberry Basil Popsicles, I want to let you guys know a little more about my favorite brand of Hydrolyzed Collagen. I’ve been using the Perfect Supplements brand for awhile now and love it! It is absolutely flavorless, has no smell, and mixes into both cold and hot liquids beautifully. I love that it is produced from grass-fed cows (to learn more about this product and why so many people are adding it to their diets, click here). Even better is the price! Perfect Supplements has a bulk buying program, so if you order three or more of their products (you can mix and match) you can get between 25-35% off the total price. PLUS, I have a coupon code for you to get an additional 10% off! Just enter SOGOOD10 at checkout.
- 1 cup of almond milk (I highly recommend making your own almond milk. It’s so easy and tastes better than anything you can buy in the store. Bonus – you control the ingredients, so no nasty stuff!) If you avoid nuts, coconut milk would make an acceptable substitute for the almond milk.
- 20 fresh basil leaves
- 1 cup of strawberry puree (Using a food processor or blender, puree about 1 1/3 cups of fresh or thawed strawberries to get one cup of strawberry puree.)
- 1 teaspoon vanilla extract
- 1 tiny pinch of sea salt
- 2 Tablespoons of hydrolyzed collagen (The hydrolyzed collagen is optional, but it gives a nice protein boost to your popsicles and is great for healthy hair, skin, and nails, so why not?! I also think it helps to give a slight creaminess to the popsicles.)
- Place the almond milk and 12 of the basil leaves in a small sauce pan and bring it to barely a simmer (slight bubbling around the edges of the pot). Remove from the heat and let it cool to room temperature, about 30 minutes. The almond milk will be slightly thickened and creamier as it cools.
- Stir the almond milk and basil and then pour the contents through a fine mesh strainer into a clean bowl. Press the basil leaves to extract more flavor.
- Make your strawberry puree. Then add the vanilla, sea salt, gelatin, and almond milk to the food processor or blender and process until well mixed. Add in the remaining 8 basil leaves and process until the basil is chopped into little green flecks.
- Pour into your popsicle molds and freeze.