BLACKBERRY-CUCUMBER-BLACKBERRY-CUCUMBER-
BASBASIL ICE POPS L ICEPOPS
MAKES ABOUT 10
Sweet blackberries, cooling cucumber,
and aromatic basil make these ice
pops the ultimate refreshing treat for
summer days.
4 (6-ounce) containers fresh
blackberries
½ cup sugar
2 cups (1-inch) cubed peeled
seedless cucumber
½ cup torn fresh basil leaves
10 thin slices cucumber
10 fresh blackberries, halved
Ice pop sticks
- In a 2-quart heavy-bottomed
stainless steel saucepan, combine
blackberries and sugar. Using a
potato masher, gently mash until
blackberries begin to release
their liquid. Stir until sugar is
moistened. Bring to a simmer
over medium heat, stirring
until sugar is dissolved, about
5 minutes. Pour into a bowl;
let cool completely.
2. In the container of a blender, blend
together blackberry mixture, cubed
cucumber, and basil. Press mixture
through a fi ne-mesh sieve. Spoon
mixture into ice pop molds, and place
a cucumber slice and 2 blackberry
halves in each mold. Insert ice pop
sticks. Freeze until fi rm. Quickly dip
in warm water to release ice pops.
Tip: Don’t overfi ll ice pop molds.
Leave about ¼ inch space from
the top. The mixture will expand
as it freezes.