Hamdi Saidani These Pioneer Woman blueberry basil lemonade pops are made with fresh lemon juice, blueberries, basil, sugar, and water, blended together and frozen in popsicle molds. The basil adds an herby freshness that pairs perfectly with the tart lemon and sweet blueberry. They take just 10 minutes to prep and make about 8 to 10 pops depending on your mold size.
Ree blends everything together with an immersion blender for only about 20 seconds. That short burst is enough to break down the blueberries and chop the basil fine without turning the whole mixture into a thick smoothie. She strains it right after so the pops freeze smooth and clean, with no pulp or leaf bits stuck in the ice.
Ree drops a few whole blueberries into each mold before freezing so they look pretty when you pull the pops out. She waits 30 minutes into the freeze before adding the popsicle sticks so they stand up straight instead of tilting sideways. Dixie cups work fine if you don’t have popsicle molds, just peel the paper off when they’re frozen solid.
Pioneer Woman Blueberry Basil Lemonade Pops
Description
These Pioneer Woman blueberry basil lemonade pops are a fresh, herby frozen treat made with real lemon juice, blueberries, and basil in minutes.
Ingredients
Instructions
- Juice the lemons and pour the juice into a large pitcher.
- Add the sugar and water. Stir until the sugar is fully dissolved.
- Add the blueberries and fresh basil to the pitcher.
- Using an immersion blender, blend the mixture for about 20 seconds, just until it turns pink and the basil is finely chopped.
- Strain the mixture through a fine mesh sieve and discard any chunks of blueberry or basil.
- Divide the strained mixture between popsicle molds or small Dixie cups. Drop a few fresh blueberries into each mold.
- Freeze for 30 minutes, then insert a popsicle stick into each mold. Continue freezing until completely solid.
FAQs
What should I serve these with at a summer cookout?
They go perfectly alongside burgers, grilled chicken, or anything smoky off the grill. The cold, tart lemon and sweet blueberry cool you down between bites of hot food. Set a bucket of them out on ice and let people grab their own so you’re not playing waiter all afternoon.
Can I turn this into a drink instead of popsicles?
Absolutely. Just skip the freezing step and pour the strained mixture over ice. You’ve basically made blueberry basil lemonade at that point. Add a sprig of fresh basil to each glass if you want it to look fancy, or splash in some sparkling water to make it fizzy.
My popsicles always stick to the mold and break in half. What’s the trick?
Run the outside of the mold under warm water for about 10 seconds. Don’t use hot water or you’ll melt the outside layer. A quick dip is all it takes to loosen the seal between the ice and the mold. They should slide right out after that.
Do I have to use fresh basil or can I use dried?
Fresh is the only way to go here. Dried basil doesn’t blend the same way and it won’t give you that bright, herby flavor. It also doesn’t strain out cleanly. A small bunch of fresh basil from the store costs a couple dollars and makes a huge difference in how these taste.
Can I add alcohol to make these boozy pops for adults?
Yes. Stir in about ¼ cup of vodka or limoncello after straining and before pouring into the molds. Keep in mind that alcohol lowers the freezing point, so they’ll take longer to set and come out slightly softer. That’s normal and they still hold together fine on the stick.
What other frozen treats are fun to make in the summer?
Red, white, and blue popsicles are great if you’ve got a Fourth of July party coming up. Pomegranate Sangria Recipe are a good adult-only option if you want something boozy by the pool. Both use the same mold setup and freeze the same way, so once you’ve made one batch you already know the process.
