Blueberry Lemon Basil Popsicles


Summer is upon us and I couldn’t be more excited!  I often hear a lot of complaints about Florida summers and the unbearable heat but I simply love summer! I love it all: the heat, cooling off in the pool,  trips to the beach, tan skin, wavy beach hair, longer days, sun showers, tank tops, the smell of sunscreen, licking popsicles, sipping berry smoothies through colorful straws, and all the lush summer produce and herbs! Which brings me to…two of my food obsessions right now: lemon and basil! Could there be a more perfect combination?!

After we moved in February, I thought my herb earthbox was toast, and I decided not to replant it right away. I set it outside and forgot about it.  After a few rain showers, I noticed my basil plant had taken off, and I have been enjoying it in all of my cooking ever since! I decided this week to bring you three…yes, three very different healthy recipes each featuring my superstars: lemon and basil! Swoon!

First up: are the most delicious lemon, basil, blueberry, coconut, almond popsicles! (Whew, that was a mouthful!) I know basil popsicles sounds a bit sketchy; but I promise, mixed with the lemon and blueberries, it is positively delightful! They are super easy to make and my kids loved them! I usually sneak greens into all of their smoothies and popsicles, so it was a real treat to have a non-green treat. Also, you can totally make them dairy-free by substituting the yogurt for just coconut milk. I use Greek yogurt because I like the creamy texture and added protein.  I didn’t have fresh blueberries, so I used frozen wild blueberries brought to us from my Pennsylvania grandparents. I am on an almond craze, so I love the hint of almond flavoring  throughout. Summer never tasted better!

Blueberry Lemon Basil Popsicles

serves 12

Ingredients:

1 cup plain Greek yogurt

1 cup canned, coconut milk

1 lemon, juice and zest

3-4 tbsp real maple syrup

1 tsp almond extract

1/2 cup blueberries (fresh or frozen)

12 basil leaves

Directions:

Blend together the plain Greek yogurt, coconut milk, juice and zest of one lemon, maple syrup and almond extract.

Chop basil into fine pieces. Spoon 2 tsp of blueberries into each popsicle mold. Add one chopped basil leaf to each mold.

Pour yogurt mixture into each mold. Stir the berries, basil, and mixture into each mold so they don’t all sink to the bottom.

Freeze and Enjoy!

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