Hello! It’s Jenny from Honey and Birch again. It doesn’t matter whether we’re having a hot day or a cool one – my brain can only think about cool treats and desserts lately. I bought a popsicle mold recently so today I am sharing a recipe for Strawberry Basil Moscato Popsicles. I didn’t realize how easy popsicles were to make. Now, I just can’t stop making pops!
This easy recipe uses some of my favorite summer ingredients – strawberries and basil! Also, there is a little bit of moscato in it too – what a perfect way to use up leftover wine from a girl’s night!
Start making these popsicles by pureeing the strawberries and basil in a food processor. This is the most important part so pay close attention. You can control the consistency of the popsicle during this process – if you want little strawberry chunks then puree for a little less time.
When you are almost done pureeing, add the moscato. Also, if you want a sweeter popsicle, now is the time to add wine or honey. Everything is going to get a little foamy – this is okay. When you have reached the consistency you want, stop your food processor.
It’s time to pour everything into your popsicle mold. Be careful not to overfill – you need to leave room for the sticks! Pop the sticks into the liquid and then place the mold in your freezer for a few hours.
When the liquid has frozen, your Strawberry Basil Moscato Popsicles are ready to be enjoyed!
- 3 cups quartered strawberries
- 20 basil leaves
- ½ cup Moscato
- ¼ cup honey (optional)
- Puree the strawberries and basil leaves in a food processor for 5 minutes on medium-high. Add the Moscato and honey. Puree for an additional 1-2 minutes on medium.
- Divide the mixture among the popsicle mold. Freeze for 3-4 hours, or until the popsicles are firm.
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