Last weekend I picked up a new toy or two. First I downloaded a new book, Slushed!. After being inspired by its recipes for boozy popsicles, ice creams, and sorbets, I decided to find my own inspiration. I swung by a local gourmet shop and brought home a Zoku popsicle freezer.
This pre-frozen mold can freeze 3 pops in about 10 minutes; a second batch will take about 15 minutes to freeze.
A while back I saw how many photos of interesting drinks popped up on my twitter feed; I decided to move that topic to a tumbler blog, Pretty Cocktails. One martini I have shown on several occasions is a Berry Basil beauty from the San Diego Marriott Marquis. This drink deserved to be a popsicle!
First I made a basil-infused simple syrup as described in Slushed! Combine 1/2 cup water and 1/2 cup sugar in a saucepan and heat to boiling. Once sugar dissolves completely, add a handful of fresh basil leaves. Remove from heat, cover, and let cool to room temperature. Strain out those basil leaves before the next step.
In the meantime, wash and hull enough fresh strawberries to make 1 cup. Puree in a blender with basil syrup and drain through double sieve to remove solids. Cool mixture and whisk in 1/2 cup of Absolut Citron.
Follow the instructions on the Zoku (or use standard popsicle molds and freeze). Makes 6 yummy, minimally alcoholic pops (2 teaspoons of vodka in each).