Pioneer Woman Blueberry Basil Lemonade Pops

Pioneer Woman blueberry basil lemonade pops are an easy frozen dessert made with fresh lemon juice, blueberries and basil, ready in 2 hours 5 minutes. Try this refreshing summer popsicle recipe for backyard cookouts, Fourth of July parties or hot afternoons, since it's make-ahead and kid-friendly.

Strain the blended lemonade before it goes into the molds, because blueberry skins and basil bits would turn every pop gritty. Skip it and you lose the smooth, bright pink ice that makes these worth making.

Blending the basil right into the lemonade for just 20 seconds gives the pops a soft herbal note instead of leafy green flecks. Adding the popsicle sticks 30 minutes into freezing also keeps them standing straight in the middle of each mold.

Pioneer Woman Blueberry Basil Lemonade Pops

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Course: DessertCuisine: AmericanDifficulty: Easy

Servings

20

servings

Prep time

5

minutes

Cooking timeminutes

Calories

30

kcal

Tart lemon, sweet blueberry and a quiet hint of basil freeze into a smooth, icy pop with whole berries tucked inside. Straining the blended base keeps the texture clean and the color a bright pink.

Ingredients

• 1 c. Fresh Lemon Juice
  

• 3/4 c. White Sugar
  

• 4 c. Water
  

• 1 c. Blueberries, Plus More To Add To Popsicles
  

• 1/3 c. Fresh Basil
  

Directions

• Juice the lemons: Juice enough lemons to get 1 cup of fresh lemon juice and pour it into a large pitcher. Then add 3/4 cup white sugar and 4 cups water.
• Dissolve the sugar: Stir the pitcher until the sugar dissolves completely into the water and juice. That way every pop freezes evenly sweet.
• Add blueberries and basil: Add 1 cup blueberries and 1/3 cup fresh basil to the pitcher. They go in whole, since the blender does the chopping next.
• Blend the mixture: Blend with an immersion blender for about 20 seconds, just until the mixture turns pink. The basil should look finely chopped by then, so stop right there.
• Strain the lemonade: Pour the mixture through a strainer and discard any chunks of blueberry or basil. This leaves you with a smooth, clear pink lemonade.
• Fill the molds: Divide the lemonade between your popsicle molds, or small Dixie cups if you don't have molds. Then drop a few fresh blueberries into each one.
• Freeze and add sticks: Freeze for 30 minutes, then add a popsicle stick to each mold. Continue freezing until the pops are solid, and then they're ready to enjoy.

Tools for this recipe

• Braun MultiQuick 7 immersion blender, Cuisinart fine mesh strainer set, Bormioli Rocco glass pitcher with lid. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work in the lemonade base, since you strain out the solids anyway. For the whole berries inside each pop, thaw them first so they don't clump together in the mold.

How long do these lemonade pops keep in the freezer?

Wrapped or kept in a covered container, they hold their flavor for a couple of weeks. After that they start picking up freezer smells, so I try to eat them sooner.

Can I make these without popsicle molds?

Small Dixie cups work just as well, and the recipe says so too. Wait until the pops are partly frozen to add the sticks, so they stay upright instead of sinking.

Can I swap the basil for mint?

Fresh mint is a good swap and gives a cooler, sharper flavor. Use the same amount and keep the blending time short, because over-blending turns the herbs bitter.

Why won't my popsicles come out of the molds?

Most often the pops are not fully frozen, or they are stuck from the cold. Run the outside of the mold under warm water for about 10 seconds, then pull gently on the stick.