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Pineapple and Basil Popsicles
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Preparation
15 min
Cooking
3 min
Freezing
6 h
Servings
8
Vegetarian
Vegan
Nut-free
Lactose-free
Gluten-free
Dairy-free
Egg-free
Categories
Ingredients
3 cups (435 g) fresh pineapple, peeled and diced
1/2 cup (125 ml) water
1/4 cup (55 g) sugar
2 tbsp (30 ml) lime juice
1 tbsp basil leaves, finely chopped
Preparation
Divide 1 cup (145 g) of the diced pineapple among 8 popsicle moulds. Set aside.
In a small pot, bring the water and sugar to a boil, stirring until the sugar has dissolved.
In a blender, purée the remaining pineapple with the lime juice, basil and sugar syrup. Skim. Using a measuring cup with a spout, pour the mixture into the popsicle moulds and insert a popsicle stick into the centre of each mould.
Freeze for 6 hours or until the popsicles are set. To help unmould the popsicles, run the bottom of the moulds under warm water.
Personal Note