There’s something magical about a frozen treat on a sweltering summer afternoon. And if that treat happens to be a homemade strawberry basil popsicle, you’ve just found yourself in summer bliss territory.
These popsicles are fresh, fragrant, and ridiculously easy to make. Sweet strawberries pair with aromatic basil in a way that feels fancy but takes almost no effort. It’s the kind of recipe that makes you feel like a pro in the kitchen—without needing a chef’s hat.
Why Strawberry + Basil Works So Well
It might sound like an odd pairing at first. Sweet fruit meets savory herb? But trust me, basil’s subtle peppery note elevates strawberries, making their sweetness pop even more. Think of it like adding a little black dress to your wardrobe—suddenly everything feels more elegant.
In drinks like strawberry basil lemonade, basil adds freshness without overpowering the fruit. The same thing happens here in popsicle form—only colder, sweeter, and way more portable.
What You’ll Need
Here’s the beauty of these popsicles—you don’t need a massive grocery list or fancy tools.
Ingredients:
- 2 cups fresh strawberries, hulled (or frozen strawberries, thawed)
- ½ cup basil simple syrup (recipe below)
- 2 tablespoons lemon juice (fresh is best)
- Optional: ½ cup plain or vanilla yogurt for creamy popsicles
For the Basil Simple Syrup:
- ½ cup sugar
- ½ cup water
- ½ cup fresh basil leaves
Step-by-Step Instructions
Step 1 – Make the Basil Simple Syrup
In a small saucepan, combine sugar and water. Stir over medium heat until sugar dissolves. Toss in basil leaves and let the mixture simmer for a couple of minutes. Remove from heat and let it steep for 10–15 minutes. Strain out the basil and let the syrup cool completely.
Pro tip: Make extra syrup. It’s fantastic in iced tea, lemonade, or even drizzled over fruit salad.
Step 2 – Blend the Popsicle Mixture
Add strawberries, cooled basil syrup, and lemon juice to a blender. Blend until smooth.
For a creamy twist, blend in yogurt at this stage. It’ll taste like strawberry basil frozen yogurt pops.
Step 3 – Fill and Freeze
Pour the mixture into popsicle molds, leaving a little space at the top for expansion. Insert sticks and freeze for at least 4–6 hours, or until fully solid.
If you’re making yogurt pops, give the mixture a gentle stir before pouring—this keeps the basil flavor evenly distributed.
Step 4 – Unmold and Enjoy
Run warm water over the outside of the molds for a few seconds to loosen the popsicles. Pull them out gently.
The color will be stunning—vivid strawberry red with the tiniest hint of green from the basil. It’s basically summer on a stick.
Flavor Variations
One of my favorite things about homemade popsicles is how forgiving they are. You can mix, match, and play around with flavors without fear of “ruining” them.
- Strawberry Basil Lemonade Popsicles: Add extra lemon juice for a tangy, thirst-quenching kick.
- Yogurt Strawberry Basil Popsicles: For a creamy version, add plain or vanilla yogurt.
- Copy-cat Outshine Strawberry Popsicles: Skip the basil and focus purely on strawberry sweetness for that nostalgic store-bought flavor.
- Mixed Berry Basil Popsicles: Swap half the strawberries for raspberries or blueberries.
Why Make Them at Home Instead of Buying?
Store-bought fruit popsicles often look great on the box, but check the ingredients and you’ll usually find more sugar than fruit. When you make them yourself, you control everything—from the sweetness to the quality of ingredients.
Plus, homemade popsicles let you get creative. Want to sneak in extra basil for a stronger herbal note? Go for it. Want to make them look fancy by adding strawberry slices inside? Absolutely.
Tips for the Best Strawberry Basil Popsicles
- Taste before freezing. If your strawberries are a little tart, add a touch more syrup. If they’re super sweet, reduce it.
- Don’t skip the lemon juice. It brightens the flavor and makes the popsicles more refreshing.
- Use ripe strawberries. Fresh, fragrant berries make all the difference.
- Avoid over-blending yogurt pops. A quick pulse keeps them creamy instead of icy.
- Experiment with molds. Standard popsicle molds work, but mini molds are great for bite-sized treats.
Tips for Trying This Recipe
Before you commit to a full batch, make one small test pop. Just pour a little of the mixture into an ice cube tray and freeze it. Give it a taste—too sweet? Add lemon juice. Not sweet enough? Stir in more syrup. That way, your final batch is exactly how you like it.
Also, if you’re experimenting with yogurt pops, test a mini batch first. Yogurt can sometimes freeze harder than expected depending on fat content, and this lets you adjust before making the whole lot.
Final Thoughts
These strawberry basil popsicles are the kind of treat that makes summer feel endless. They’re sweet, refreshing, and just a little bit fancy—without actually requiring any fancy skills. Whether you’re cooling off after a hot afternoon, hosting a backyard gathering, or just need a mid-day pick-me-up, they’re the perfect grab-and-go frozen snack.
So grab those strawberries, pluck some basil from the garden (or the grocery store), and let’s make summer a little sweeter—one popsicle at a time.
Strawberry Basil Popsicles
Ingredients
Method
- In a small saucepan, combine sugar and water.
- Heat over medium, stirring until the sugar dissolves.
- Add basil leaves and let it simmer for 2–3 minutes.
- Remove from heat and steep for 10–15 minutes.
- Strain out basil leaves and let the syrup cool completely.
- Add strawberries, cooled basil syrup, and lemon juice to a blender.
- Blend until smooth.
- If making creamy popsicles, add yogurt and blend just until combined.
- Pour mixture into popsicle molds, leaving a little space at the top.
- Insert sticks and freeze for at least 4–6 hours, or until fully solid.
- Run warm water over the outside of the molds for a few seconds.
- Gently pull the popsicles out.
- Serve immediately or store in the freezer.
Notes
- Taste the mixture before freezing. Adjust sweetness or tartness to your liking.
- Fresh strawberries give the best flavor, but frozen works well in a pinch.
- For a fancier look, add thin strawberry slices inside the mold before pouring the mixture.
- Basil simple syrup can be made ahead and stored in the fridge for up to 1 week.
FAQs
1. Can I use frozen strawberries instead of fresh?
Yes! Just thaw them first and drain off excess liquid so the popsicles aren’t watery.
2. How long will these last in the freezer?
They’re best within 2–3 weeks, but technically safe for up to 2 months. Flavor may fade slightly over time.
3. Do I have to use basil?
Not at all. You can swap it for mint or even rosemary for a different twist.
4. Can I make these without sugar?
Yes. Use honey or agave syrup instead, but keep in mind it will slightly change the flavor.
5. My popsicles keep breaking when I unmold them. Why?
They might not be fully frozen. Give them extra time, or run warm water over the mold for a few seconds to loosen them.
