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By Katja Heino 16 Comments
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Basil Lime Watermelon Popsicles

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Basil Lime Watermelon Popsicles | savorylotus.com

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? 

Basil Lime Watermelon Popsicles ~ savorylotus.com

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!

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Basil Lime Watermelon Popsicles | savorylotus.com

Basil Lime Watermelon Popsicles

  • Author: Katja from Savory Lotus
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Ingredients

  • 1 cup fresh basil leaves
  • 1 cup boiling water
  • 2 and 1/2 cups watermelon, cubed (no seeds)
  • 2 TBS fresh lime juice

Instructions

  1. Place basil leaves into a small bowl, pour boiling water on top, muddle slightly to infuse flavors, cover, and allow to cool completely.
  2. Once basil tea is cooled, strain out basil leaves and pour tea into blender and add watermelon and lime juice. Process until smooth,
  3. Pour into popsicle molds (like this) and freeze until completely frozen.
  4. Enjoy!

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Basil Lime Watermelon Popsicles - savorylotus.com

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Filed Under: Frozen Treats

Reader Interactions

Comments

  1. Diane says

    July 30, 2015 at 6:48 pm

    Do you add only the basil infused water to the blender, or the soaked leaves as well?

    Reply
    • Katja says

      August 26, 2015 at 4:44 pm

      Just the water. I discard the soaked leaves!

      Reply
      • Daphne says

        July 3, 2017 at 8:28 am

        You should add that detail to the recipe – just made the user error of pureeing all the basil!

        Reply
        • Katja Heino says

          July 3, 2017 at 3:36 pm

          Hi, Daphne! I just made the directions more clear. I am sorry about the confusion. Writing recipes that I create is hard sometimes as I assume people get what I’m trying to say. 🙂

          Reply
  2. Tamaryn Pratt says

    July 28, 2017 at 2:26 pm

    Hi – i don’t have the popsicle forms. could this be made in another form?

    Reply
    • Katja Heino says

      July 31, 2017 at 8:27 am

      You could use ice cube trays and have delicious yummy ice cubes of it. Or small paper cups with popsicle sticks.

      Reply
  3. abi says

    July 6, 2019 at 6:22 am

    you don’t say how many popsicles this makes?

    Reply
    • Katja Heino says

      July 9, 2019 at 11:17 am

      It depends on your popsicle molds. I got 6 regular sized popsicles form the recipe. 🙂

      Reply

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Hi I’m Katja!

And this is how we do healthy in our family. Just REAL food. Simple. Easy. Gluten free. More about Savory Lotus

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how do you start your day? 💪🏃‍♀️🧘🏽‍♀️🚴🏽‍♂️☕️

mindset mindset mindset 🧠🧠• having a morning routine allows us to set an intention for the day rather then just letting the day run away from us • it helps determine our mind set and the tone for the rest of the day ✨✨

things like meditation, journaling, yoga, exercise, and other self-care practices can help us start the day feeling calm and inspired 🧘🏻 • consciously selecting the thoughts we have, the foods we eat , and the news/social media/images we see matters • a solid morning routine can reduce stress, boost energy, increase mental clarity, and leave us feeling 🤩

creating a morning routine looks different for us all • routine comes easier for some than others • we all have different priorities, time limits, physical needs/abilities, and health concerns there • are no rules • find what works for you 

i know that i feel better when i stick to my morning routine • i know that i feel better when i don’t engage with my phone or social media the first hour or two after waking up • i know i feel better when i consciously select what i bring into my head space first thing in the morning, including the thoughts that i have 

my morning routine currently looks like this:  10 minutes of quiet meditation, some form of elimination pathways opening like Gua Sha, coffee e nema, an epsom salts bath, or a sauna, yoga/workout, and a big green juice 🥬🥒🍏

👉👉 do you have a morning routine?  i’d love to hear how you start your day • leave me a comment below ⤵️⤵️
what’s not to love about a fritter? ❤️ • what’s not to love about a fritter? ❤️ •  made a batch of my BUTTERNUT SQUASH FRITTERS this morning • a great way to get more vegetables onto your plate • so good with a plate of fried eggs and steamed kale • made with just a few simple ingredients • don’t skip the fresh herbs 🍀🌱🍀

* butternut squash (about 3 pounds)- peeled and shredded
* eggs, whisked
* 1/2 cup gluten free flour (I used a combo of almond flour and tapioca) 
* 1/4 cup fresh herbs, finely chopped ( any combo of parsley, basil, sage, or cilantro)
* 1/4–1/2 tsp garlic powder
* 1 tsp salt
* ghee or avocado oil for cooking

1. in a large bowl, combine shredded butternut squash, eggs, flour, herbs, garlic powder, and salt.  mix to combine. 
2. in a large skillet, heat a liberal amount of fat of choice over medium high heat.  scoop out 2 tablespoons of mixture into hand, squeeze into a ball, and place into skillet, flattening with the back of a spatula or measuring cup. cook until golden brown.  flip and cook other side.  repeat until mixture is all gone, adding more fat as needed. 
3. place cooked fritters onto a wire rack while cooking the rest.  serve immediately or freeze for later once cooled.
self-care is about creating healthy habits ❤️• having a “self-care” routine before you get sick can keep you healthy 💪 • and it doesn’t have to be expensive or time consuming • there are so many ways to care for yourself that are 100% free:
💧 hydration
☀️ sunshine,
🌈 fresh air
🌲 nature
🤸🏼‍♂️ movement
🙏 gratitude
👯 connection
🧘🏽‍♀️ meditation

the body usually gives us signals that something is starting to be out of balance • it’s important that we listen or it can lead to more serious health issues • every day is another chance to start taking care of ourselves 

my self-care routine focuses heavily on detoxification/elimination because i’m in heal mode • my toxic burden bucket 🪣 got too full + it put me over the edge • the liver, kidneys, large intestine, lymphatic system, and sweat glands 💦💦 work hard every day to reduce the build up of environmental contaminants and need regular support to keep functioning optimally • my self-care routine includes:

• infrared sauna for sweating
• Gua Sha to move lymph
• epsom salt baths
• daily movement
• hydration
• cold-pressed juices for nutrition
• coffee enemas
• ozone therapy 
• red light therapy 
• time in nature

don’t wait until you get sick to decide to take care of yourself • you only have this one body and this one precious life • it is NOT normal to feel crappy as we age • let’s change the paradigm and move forward in age with grace + vitality ✨✨• than you, @dr.jess.md for motivating me to take things to the next level
sweet potatoes + instant pot shredded chicken + sa sweet potatoes + instant pot shredded chicken + salsa verde + avocado = my kind of dinner • easy, family-friendly + damn delicious 

🍠🍠 roast whole sweet potatoes at 400’F until soft • to cook salsa verde chicken: place chicken thighs or breasts in Instant Pot and sprinkle with cumin and garlic powder • pour salsa verde on top and cook on HIGH pressure for 15 minutes • quick release and shred • 🥑🥑 mash avocado with lime + salt • put it all together, sprinkle with fresh cilantro 🍀🍀 and enjoy • so many good flavors
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