It’s National Popsicle Week! I had no idea there was such a thing until today. It’s all, coincidence and stuff. Whether you celebrate this momentous occasion or not, I hope you’ll try these tasty treats. They have herbs in them. The legal kind. And they taste AH-MAY-ZING.
So, you could totally make these without the Thai basil and they would still be awesome. I mean, they’ll taste like watermelon, which is already DEElicious. But seriously, you should try them with the Thai basil. It has this sweet, anise/licorice flavor that complements the watermelon so well. You could also try another tasty herb, such as mint, or lemongrass. Hey, wait, this is starting to sound familiar. Oh, right! I forgot to tell you that this post includes a link to a BONUS RECIPE for Infused Date Syrup, with options for Thai basil, lemongrass, and mint. You’ll need the syrup to make these popsicles, and it was so easy to make that it deserved its own post. So first, go off and make the date syrup, and then come back here to make the popsicles. Hurry! Go! it’s National Popsicle Week!
Ok, so now that you have your Thai Basil Date Syrup, you’re ready to make popsicles! It’s crazy easy. Mash up some watermelon (or blend it), add infused date syrup to taste, and pour into popsicle molds before freezing overnight (4 hours, minimum).
And then…savor the refreshing deliciousness. They are like summer on a stick.
These babies are so pretty, aren’t they? I love food that looks almost too good to eat. The key word here is almost. And you can enjoy more than one without any guilt, because they’re sweetened with dates instead of sugar – WIN!
Behold, the Leaning Tower of Popsicles. Go make some!
- 5-6 cups watermelon (approximately 1 personal size watermelon)
- ⅓ cup Thai Basil Date Syrup, to taste
- Mash or blend watermelon into a puree.
- Add date syrup to taste, then pour into popsicle molds and freeze for a minimum of 4 hours, preferably overnight.
- To unmold the popsicles, run warm water over the molds until the popsicles release easily.