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Leaving Maine was much more difficult than Kyle and I could’ve ever imagined. We left on Saturday morning at 5:30AM, and we both just stood there (sleep deprivation and all) and stared at our empty space for like fifteen minutes. It’s hard to fathom finding a spot quite as special as our farmhouse loft in Lincolnville, but who knows? God is good, and something just as special is out there somewhere. Anyway, in honor of the Pine Tree State, I decided to share this terribly belated Maine-inspired recipe for blueberry basil popsicles. I made these last summer when we were staying in Damariscotta, and they were a big refreshing hit.
Blueberry Basil Popsicles
You’ll find all the ingredients and detailed blueberry basil popsicle directions below. In addition to bookmarking and/or saving on Pinterest, you can also download a printable copy, too! Also note that while I used local Maine blueberries, which are little and incredibly sweet, any ripe blueberries will do.
Blueberry Basil Popsicles
Deliciously refreshing and Maine-inspired blueberry basil popsicles
- Prep Time: 30
- Cook Time: 240
- Total Time: 270
- Yield: 8 1x
- 3 pints fresh local blueberries
- 5–8 stalks fresh basil
- 1/3 cup sugar
- 1 cup water
- 1/2 lemon
- In a small saucepan, simmer the blueberries, 3-4 stalks of basil, and water over low heat until the blueberries have softened and the mixture is a rich purple color. Remove and toss the basil stalks, then add the sugar and stir until completely dissolved.
- Let the mixture cool. Once cooled, put in a blender with 1/2 lemon juice and leaves from the rest of the basil. Blend until smooth and pour the mixture into popsicles molds.
- Place molds in the fridge until chilled (20-30 minutes), then transfer to the freezer. After about an hour or so (ie when the popsicles are partially frozen), insert a popsicle stick into each mold.
- Once the mixture is frozen solid, let the popsicle molds sit in warm water for about 30 seconds and extract popsicles.
- If you don’t have popsicles molds, you can use small paper cups. Once the mixture is frozen after sitting in the fridge, you can just tear the paper cups off the pops and enjoy!
Luckily, the directions, which I adapted from Serious Eats, are pretty straight forward. My only caveat applies to the popsicle molds. I had a little bit of trouble getting the popsicles out of their molds at first. I let them sit in warm water for too long, making them sludgy. If this happens to you, there’s an easy fix– just pop them back in the freezer!
One of the things I love best about this homemade popsicle recipe is that this combo could work with any berry really. Since we’re spending a few weeks back in the Sunshine State, strawberry basil popsicles with fresh Florida strawberries are next on my list. Yum! Do you have a favorite popsicle recipe? Please share in the comments if you do!
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