The weather has been perfectly mild here–warm, sunny days and chilly mornings. As I type this, I’m drinking my first cup of hot tea in days…and it is wonderful.
BUT! Summer is not over, folks, and I have a few more ice pop recipes to share before it’s time to welcome autumn en force with all of it’s apple, pumpkin, and spiced bounty. These pops are a far cry from the comforting warmth of fall–they are tart and herbal with a hint of booze. Icy and fresh, they are a grown-up version of lime-ade. You may have noticed, I’m a bit of a fan of herbal syrups, and this one is no exception. I love the way the basil plays with the juniper-woodsiness of the gin, while the lime brings some brightness to the party, and sweet sugar softens the edge of the other ingredients and makes these pops a real treat.
Lime-Basil-Gin Ice Pops
These pops are quite lime-y, if they are too tart and strong, reduce the lime juice or add more sugar/water to taste. Feel free to leave out to booze–or replace it with fruit juice–to make these pops friendly for everyone.
3 cups water, divided
1/2 cup sugar
1/4 cup loosely packed basil leaves
1/2 cup fresh squeezed lime juice
tiny pinch of salt
1/3 cup gin
In a small saucepan heat 1/2 cup pf the water with the sugar–heat to dissolve sugar and bring to a boil, stir in torn basil leaves and remove from heat. Let steep 10-15 minutes, strain out basil leaves and set syrup aside to cool.
Stir together remaining water, syrup, lime juice, salt, and gin until well combined. Divide between ice pop molds, freeze for 45 minutes, insert sticks, continue to freeze until solid–at least 12 hours (due to the alcohol).