Creamy Lemon Pops With Basil
- Total Time
- 30 minutes, plus at least 9 hours for freezing
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:About 10 to 14
- 4lemons
- 8large basil leaves, smashed
- ⅔cup granulated sugar
- 2cups heavy cream
- 1cup whole milk
- ⅛teaspoon kosher salt
- Fresh blueberries or raspberries (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)
198 calories; 15 grams fat; 10 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 16 grams carbohydrates; 1 gram dietary fiber; 14 grams sugars; 2 grams protein; 40 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Have a 10-pop (⅓ 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 2
In a small saucepan, combine the zest strips, basil leaves, sugar and ½ 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 3
Strain 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 4
Add 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 5
After 1 hour, add the popsicle sticks and continue to freeze until solid, at least 8 hours.
- Step 6
To unmold, briefly dip the mold in hot water a few times just until the pops can be pulled out.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Heather
I made these with my kids (because they insisted), expecting them to not like them because of the basil flavor. They LOVED them!! The basil flavor isn't over the top, and they taste just like the perfect creamy lemony treat. We added fresh blueberries, but I wouldn't add any fruit in the future, as they were just frozen solid and not an enjoyable addition to an otherwise delicious pop.
Robyn
I made these the other day here in steamy North Carolina. They are delicious and refreshing! I smashed raspberries slightly along with blackberries before adding them to the partially filled molds. I did add about a 1/3 cup vanilla Greek yogurt to the cream mixture which seemed to add to the creamy texture. I am making these again very soon!
Avani
Yum. Just needed more lemon and basil to pump up the flavor since these are so heavy on cream. I squeezed a bit of juice—about a teaspoon worth—into the mixture the second time around to make them more refreshing.
Emily
Love the creamy lemon flavor! Added fresh pitted cherry pieces, but I don’t think they were worth it.
Bird
Made these today- delicious but I felt like the basil was a little subtle. I would maybe try ripping the leaves in half in the future. I froze strawberries pieces in mine and they were delicious :) Very refreshing in this heatwave!!
Pat
A note about the fruit: I’ve used blueberries, raspberries and a mix. For me, the secret is to mix them with some confectioners sugar then mash them a bit. That way they don’t end up as hard frozen nuggets, and they look pretty.
Pat
My favorite ice pop recipe; delicious and refreshing and sort of sophisticated as popsicles go. I amp up the lemon flavor with a couple of drops of lemon oil, and I put in a bit more basil.
MBS
Has anyone tried using coconut milk instead of the cream? Does it still freeze properly?
Steph Bo
Anyone tried this in an ice cream maker? Sounds delish..
NanD
Can this be made as an ice cream? I don't have popsicle molds...
Lisa
Has anybody tried them with less cream, or all milk?
Andy
"Save the [remaining] lemon juice for other use" is a little confusing to me. I don't see any instructions of squeezing or adding lemon juice at all. Can someone confirm that this recipe only uses zest, but not juice?
blakejbond
Full amount of sugar would’ve been ok.
Verna
Would this work with limes? (I have a lime tree that is bountiful)
Anne
Lime. Yum! Why not?!?
Avani
Yum. Just needed more lemon and basil to pump up the flavor since these are so heavy on cream. I squeezed a bit of juice—about a teaspoon worth—into the mixture the second time around to make them more refreshing.
Katherine
These are delicious—creamy and refreshing—and I love the basil, but I wish there was more lemon flavor. In the future I might double the amount of lemon rind and zest to really pack a lemon punch, so it’s more like lemon yogurt or lemon custard. And I might try using lavender instead of basil, because why not?
Sherry S-H
Has anyone tried fresh mint with these?
Bird
Made these today- delicious but I felt like the basil was a little subtle. I would maybe try ripping the leaves in half in the future. I froze strawberries pieces in mine and they were delicious :) Very refreshing in this heatwave!!
Robyn
I made these the other day here in steamy North Carolina. They are delicious and refreshing! I smashed raspberries slightly along with blackberries before adding them to the partially filled molds. I did add about a 1/3 cup vanilla Greek yogurt to the cream mixture which seemed to add to the creamy texture. I am making these again very soon!
Heather
I made these with my kids (because they insisted), expecting them to not like them because of the basil flavor. They LOVED them!! The basil flavor isn't over the top, and they taste just like the perfect creamy lemony treat. We added fresh blueberries, but I wouldn't add any fruit in the future, as they were just frozen solid and not an enjoyable addition to an otherwise delicious pop.
Private notes are only visible to you.
Advertisement
