Strawberry popsicle with basil seeds is a refreshing combo to kick your summer off right. It just pairs so well together. Try this popsicles at home and stay cool this summer.
Yields: 4 to 5 popsicles (depends on the size of the mold you are using)
- 12 to 15 no’s – Strawberry
- 1 tsp – Basil seeds / sabja seeds
- 1 tbsp – Sugar
- 1 tsp – Lemon juice
- Soak basil / sabja seeds for 1 or 2 hours / over night (until well soaked) in a warm water and keep it ready. Drain the water completely and set it aside.
- Start filling soaked basil seeds equally into popsicle mold and freeze for an hour. Set it aside.
- Meanwhile blend strawberry, sugar and lemon juice in a blender to a puree. Pour this strawberry mixture on top of basil seeds and close the popsicles mold with lid or cover with aluminum foil and insert a ice cream stick in each mold, freeze it for 4 to 5 hours or overnight in the freezer part of the refrigerator.
- Once ready, remove carefully from the popsicle mold and enjoy. A trick to removing popsicles from the molds is to run each mold under warm water for about 30 seconds, then gently twist. Repeat if needed.
- I used sabja seeds which is available in any Indian grocery store as Tukmaria or sabja seeds or basil seeds.
- Sugar is completely optional. But I would recommend adding little bit sugar or any other alternatives.
- Make sure to wipe up any spills on the mold or tray before you put the tray into the freezer.
- When your popsicles are completely frozen, you will be able to pull on the stick easily. If the stick comes out by itself, your popsicle is not completely frozen. If the stick stays fast, your popsicle is frozen (ready to eat).