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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 1 |
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Make a cool, icy treat with little effort by pouring the lemon-basil mixture into plastic frozen pop molds. Freeze any leftover mixture, or drizzle over fresh cut fruit for a refreshing snack. Ingredients:
2 cups firmly packed fresh basil leaves |
1 quart water |
3/4 cup sugar |
3/4 cup thawed lemonade concentrate |
1/4 cup fresh raspberries (optional) |
Directions:
1. Bring fresh basil leaves and 1 quart water to a boil over medium-high heat in a medium saucepan. Boil 7 to 8 minutes or until leaves darken; stir in 3/4 cup sugar. Cook, stirring constantly, 2 minutes or until sugar dissolves; remove from heat. Stir in 3/4 cup lemonade concentrate, and let mixture stand 30 minutes.
2. Pour lemon-basil mixture through a wire-mesh strainer into a large zip-top plastic freezer bag; discard basil leaves. Seal and freeze 8 hours or until mixture is firm. Remove lemonade mixture from freezer, and let stand, turning bag occasionally, 30 minutes or until slushy. Serve with fresh raspberries, if desired.
3. *Limeade concentrate may be substituted for lemonade concentrate.
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