Every time I think spring weather has finally arrived, a wintry blast of snow falls again. I hear March is the snowiest month in Denver so I’m prepared for it to be like this a bit longer. But when I heard that we were charged with using fresh herbs in this month’s Recipe ReDux, I knew that I had to make an herb-infused popsicle. Aaron and I bought these popsicle molds during the Crate & Barrel post-season sale and haven’t had a chance to use them yet.
Flavored popsicles and ice cubes are an easy way to impress party guests, and nearly any combination goes once you understand the basics. For herb infusions, for example, you will need to make a simple syrup and then add it to a fresh juice mixture. You can use a juicer, your bare hands or even purchase freshly squeezed juice from Whole Foods. I picked up grapefruit this time, but I think I will experiment with blood orange juice next.
Here’s the recipe:
Basil-Infused Grapefruit Pops
Yield: 6 popsicles
1 cup sugar
1/2 cup water
1/2 cup fresh basil leaves
4 grapefruits (or 1 container freshly squeezed grapefruit juice)
1. Bring sugar, water and basil to a simmer on medium heat. Stir occasionally until sugar dissolves.
2. Remove basil syrup from heat and cool to room temperature.
3. Once cooled, pour basil syrup through colander into large mixing bowl. Squeeze grapefruit (or pour juice) and lime through colander to remove pulp.
4. Pour mixture into popsicle molds. Use any remaining mixture to fill ice cube trays to flavor beverages later. Keep in freezer until solid.