Ingredients:

  • 2 cups (300g) fresh strawberries, hulled and quartered
  • ¼ cup (60ml) water
  • ¼ cup (50g) granulated sugar
  • 1 tablespoon fresh basil leaves, finely chopped
  • 1 tablespoon lemon juice
  • 1 cup (240ml) heavy cream
  • ¼ cup (60ml) whole milk
  • 2 tablespoons (25g) granulated sugar
  • ½ teaspoon vanilla extract

Instructions:

  1. In a small saucepan, combine strawberries, water, sugar, basil, and lemon juice. Bring to a simmer over medium heat. Cook, stirring occasionally, until the strawberries soften and release their juices (about 5-7 minutes).
  2. Remove from heat and let cool slightly. Transfer the mixture to a blender or food processor and blend until smooth. Strain through a fine-mesh sieve to remove seeds (optional, but recommended for a smoother texture). Chill for 30 minutes.
  3. In a separate bowl, whisk together heavy cream, milk, sugar, and vanilla extract until the sugar is dissolved. Do not overwhip.
  4. Alternate layering the strawberry basil puree and the creamy swirl into the popsicle molds. Use a skewer or knife to gently swirl the two layers together.
  5. Insert popsicle sticks into the molds. Freeze for at least 4-6 hours, or preferably overnight, until completely solid.
  6. To unmold, briefly dip the popsicle molds in warm water for a few seconds. Gently pull on the popsicle sticks to release the popsicles.