Strawberry & Basil Yogurt Popsicles
Yield: 10 pops
Basil Simple Syrup
  • 1 cup sugar
  • 1 cup water
  • 1 bunch fresh basil, washed
  • 1½ cups puréed strawberries (from about 1lb)
  • ¾ cup basil simple syrup
  • juice of 1 lemon
  • ¾ cup plain greek yogurt
Make the simple syrup
  1. Combine the sugar and water in a small sauce pan, making sure all of the sugar is wet. Bring to a boil and once all of the sugar is dissolved turn off the heat and add the basil. Let steep a few hours while it cools in the fridge. Remove the basil before using.
Make the popsicles
  1. Whisk the basil simple syrup and lemon juice into the greek yogurt.
  2. Stir in strawberry purée - you can mix it in fully or keep it swirled for a more marbled look.
  3. Pour into popsicle molds, insert sticks and freeze until solid, 4-5 hours.
You will need some sort of popsicle mold. I used this 10 pop mold (each pop being about 2½ oz) but you can really do this in whatever you have on hand (little plastic cups or i did a few tests in some go-gurt type of pouches).
The simple syrup can be made well in advance, store in an airtight container up to 2 months in the fridge - just make sure to remove the basil after 24 hours.
Recipe by Eat Some Wear Some at