Heat wave, anyone? It has gone from foggy and chilly to down right hot here in Northern California. Time to bust out the popsicle sticks. My newest recipe: Basil Lime Watermelon Popsicles.
What’s better on a hot day than a cold popsicle? As soon as the weather turns warm, we dig out our fun little popsicle molds and start making cold little treats to keep in the freezer. THIS and THIS are the ones that I use. Last years favorite was definitely the Coconut Freezer Pops that I made. I just love using all that fresh summer fruit to make creamy, dairy free for for the family.
This year, I’m kicking off popsicle season with these Basil Lime Watermelon Popsicles. Most recipes on my site are created from what is laying around in my kitchen. I had some basil leftover from my Rosemary Lamb Burgers with Pesto. The lime was from my Cilantro Lime Steak Strips. And the watermelon found it’s way into our grocery cart the other day when Pearl realized that watermelons are FINALLY in season. Anyone else find it hard to explain to toddlers why we don’t buy watermelons in December?
I have seen recipes for basil watermelon popsicles where you just blend the basil leaves into the fruit in the blender. I find that this does not give me the basil flavor that I am looking for. I like to brew a little basil tea for these popsicles. It takes a bit longer but totally worth your time.
So, if you are looking for a unique, flavorful, refreshing treat for those hot summer days, this is it. Sweet watermelon, tangy lime, and fragrant basil all married together in one delightful popsicle.
Enjoy, and stay cool out there!
- 1 cup fresh basil leaves
- 1 cup boiling water
- 2 and ½ cups watermelon, cubed (no seeds)
- 2 TBS fresh lime juice
- Place basil leaves into a small bowl, pour boiling water on top, muddle slightly to infuse flavors, cover, and allow to cool completely.
- Once basil tea is cooled, pour into blender and add watermelon and lime juice. Process until smooth,
- Pour into popsicle molds and freeze until completely frozen.