Creamy Lemon Pops With Basil
Both refreshing and satisfying, these creamy lemon pops are just the thing for a hot summer day. Steeping the zest in the sugar syrup releases the essential oils, and the fresh lemon zest brightens everything up. Although unexpected, basil’s sweetness pairs nicely with lemon, but feel free to experiment with another fresh herb, like bay leaves or thyme. A few fresh raspberries or blueberries would be nice if you’d like a little texture, but the bars are luxurious as is.
- Serves: 10 persons
- 8large basil leaves, smashed
- ⅔cup granulated sugar
- 2cups heavy cream
- 1cup whole milk
- ⅛teaspoon kosher salt
- Fresh blueberries or raspberries (optional)
Step 1Have a 10-pop (1/3 cup each) popsicle mold (or similar size) ready. Using a vegetable peeler, strip the zest of 3 lemons, taking care to leave the white pith behind. Finely grate the zest of the remaining lemon. (Save the remaining lemon juice for other use.)
Step 2In a small saucepan, combine the zest strips, basil leaves, sugar and 1/2 cup water, then heat over medium. Cook, stirring, just until the sugar has dissolved, about 2 minutes. Cover and let steep for 15 to 30 minutes.
Step 3Strain the sugar mixture through a fine-mesh sieve into a large glass measuring cup, pressing the solids to extract all the liquid. Discard the solids.
Step 4Add the cream, milk, salt and the finely grated lemon zest, and stir to combine. Add a few berries to each popsicle mold, if using, then distribute the cream mixture evenly among the molds. Cover and freeze for 1 hour.
Step 5After 1 hour, add the popsicle sticks and continue to freeze until solid, at least 8 hours.
Step 6To unmold, briefly dip the mold in hot water a few times just until the pops can be pulled out.