Recipe Redux: Basil-Infused Grapefruit Pops

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
1 lime
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.


Find other herb-loving recipes in this month’s ReDux collection:

Use this one: Signature


Filed under Katie's Kitchen

11 responses to “Recipe Redux: Basil-Infused Grapefruit Pops

  1. Love the idea of basil with grapefruit! The more ReDux posts I read, the more I realize you really can swap in basil for mint in most recipes for a different flavor profile – such fun :)

  2. We’ve had a crazy weather-filled March in NY too! I have strawberry-shaped ice pop molds that have yet to be used. I think I’ve found the first recipe to try in them.

  3. This sounds wonderful! I need better popsicle molds. I’ve never tried an infusion like this but you’ve inspired me!

    • I was shocked by how easy it was. And I was pleasantly surprised by the popsicle molds too…the popsicles held their shape and I was able to pull them out with the full pop remaining intact. I was a little worried about the mold freezing together or something!

  4. Just came across your blog- love this recipe and can’t wait to try it out (once this snow clears!!!)

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