Strawberry Basil Moscato Popsicles
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.
This recipe makes 10 popsicles in the Norpro popsicle mold.