Blackberry-Cucumber Basil Ice Pops
- 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
- 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.
- 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 https://louisianacookin.com/blackberry-cucumber-basil-ice-pops/
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