Blueberry Basil Martini Pops Recipe
Jul 20, 2012 12:01 pm
Try a summery booze-spiked blueberry pop-tail
Photo: Jessie Cross
You might think that blueberry and basil seem like an unlikely couple, but you're in for a ridiculously delicious treat. The pops have a deep berry flavor, with a sweet hint of fragrant pepper from basil-infused simple syrup.
1 cup sugar
1 cup Demerara syrup (equal parts demerara sugar and hot water)
1 1/2 cups fresh basil
4 cups blueberries
2 tablespoons lemon juice
1/4 cup vodka
- Combine the water and sugar together in a small pot. Bring to a boil over high heat, stirring occasionally, until the sugar completely dissolves. Add the basil and stir.
- Remove from the heat, cover and cool to room temperature to make a basil-infused simple syrup. Strain, discarding the solids.
- Puree the blueberries, lemon juice and basil syrup in your blender in batches. Strain into a large bowl, mashing the puree around with a spoon to extract as much as liquid as you can.
- Discard the solids. Whisk with vodka.
- Fill the pop molds with the blueberry mixture leaving 1/4 inch at the top. Freeze until slushy, then insert a stick in each. Freeze overnight, until solid.
Level of Difficulty:
15 minutes plus freezing time
Food Republic Newsletter
It measures only 14" by 21" and is counter-ready
You’ve heard the term. But really, you can do it.
Vietnamese noodle soup, it’s what’s for breakfast
Commercial grade but small enough for an apartment
A tailoring theme, a lively bar scene and more
The young NYC chef makes a “simple peasant dish”
Discover a lively cuisine in Israel’s fertile north
An old tiki favorite gets a new-Brooklyn twist
Spicy, tangy, Italian-style ribs in red sauce