The strawberry-basil pop recipe came from a story on King of Pops: https://www.ajc.com/lifestyles/food–cooking/making-frozen-pops-atlanta/EEbzUR1eBsM3q3q93J6ulO/
King of Pops uses organic evaporated cane juice to sweeten its pops. They prefer this non-refined, unbleached sweetener since they find it has a richer flavor than plain granulated sugar. Either can be used in this recipe.
Ingredients:
1 cup roughly chopped basil leaves 1 1/3 cups water 1/3 cup plus 2 tablespoons granulated sugar, divided 1 pound strawberries, hulled and roughly chopped 2 tablespoons fresh lemon juice Pinch of salt 5 whole large basil leaves
Preparation:
At least one day ahead, make basil simple syrup: In a small saucepan, add basil leaves and bruise with your fist or a muddler to release the oils. Add water and bring to a boil. Reduce heat and allow to simmer for 30 minutes. Remove from heat and stir in 1/3 cup sugar. Cover and let basil syrup sit overnight. When ready to use, strain to remove basil. Can be made up to 1 week ahead and refrigerated.
When ready to make pops: In a medium bowl combine chopped strawberries, 1 tablespoon lemon juice and remaining two tablespoons sugar. Allow mixture to sit at least 30 minutes.
Using an immersion blender, puree strawberries, then add basil simple syrup, remaining tablespoon lemon juice and salt. Puree until smooth. Add basil leaves and blend just until leaves are roughly chopped and dispersed throughout the mix. Taste for sweetness and for lemon. Freeze according to instructions on your pop mold. Makes: 11 (3-ounce) pops
Per pop: 45 calories (percent of calories from fat, 2), trace protein, 11 grams carbohydrates, 1 gram fiber, trace fat (no saturated fat), no cholesterol, 13 milligrams sodium.