Blackberry-Cucumber Basil Ice Pops
Yields: Makes 10 pops
Sweet blackberries, cooling cucumber, and aromatic basil make these ice pops the ultimate refreshing treat for summer days.
  • 4 (6-ounce) containers fresh blackberries
  • ½ cup sugar
  • 2 cups (1-inch) cubed peeled seedless cucumber
  • ½ cup torn fresh basil leaves
  • 10 thin slices cucumber
  • 10 fresh blackberries, halved Ice pop sticks
  1. In a 2-quart heavy-bottomed stainless steel saucepan, combine blackberries and sugar. Using a potato masher, gently mash until blackberries begin to release their liquid. Stir until sugar is moistened. Bring to a simmer over medium heat, stirring until sugar is dissolved, about 5 minutes. Pour into a bowl; let cool completely.
  2. In the container of a blender, blend together blackberry mixture, cubed cucumber, and basil. Press mixture through a fine-mesh sieve. Spoon mixture into ice pop molds, and place a cucumber slice and 2 blackberry halves in each mold. Insert ice pop sticks. Freeze until firm. Quickly dip in warm water to release ice pops.
Tip: Don’t overfill ice pop molds. Leave about ¼ inch space from the top. The mixture will expand as it freezes.
Recipe by Louisiana Cookin at