Don’t think of these as popsicles, think of them as the perfect summer afternoon snack. Here’s my issue with snacks: they totally fill me up. To the point that I’m not hungry at dinnertime. Yeah, sometimes I think it would be a good thing if I still had my mother around to remind me not to spoil my dinner. I’m not so good at it on my own.
Since my mom lives on the East coast, this is my antidote to the spoiled-dinner conundrum. These pops are refreshing and packed with flavor. But when you get right down to it, they’re mostly water, with just a little juice and sugar added. Definitely not enough to ruin your dinner, but enough to keep you full for an hour or so.
Oh yeah, and they are perfect for a hot summer day. Which LA hasn’t had many of this year, but that won’t stop me from eating these every day this weekend.
BTW – I totally squeeze my limes with a lemon juicer. Don’t judge.
Cucumber-Basil Limeade Popsicles
This recipe is very easy to adjust based on your own taste. Feel free to play around with the amounts of each ingredient.
2 cups water
2 stalks basil (stems & leaves)
¼ cup sugar
½ English cucumber, seeded
In a saucepan combine the water, basil and sugar and bring to a boil. Stir frequently until the sugar has dissolved and then remove from heat. Allow to cool slightly and then place entire mixture in an air-tight container and chill, at least 2 hours. (overnight is best)
Meanwhile, grate the cucumber and juice the limes. Remove the basil from the chilled syrup, and slowly add in the lime juice, tasting often.
Fill the popsicle molds ¾ of the way and chill uncovered for about an hour, until they become slushy but are not completely frozen. Top each mold with the grated cucumber and use a knife to distribute it evenly throughout the pop. Add in the popsicle stick and freeze the molds completely.