When life gives you lemons, make popsicles.

Is there really anything more satisfying than a popsicle in the summertime?

Ok, ok, homemade ice cream is waaaay up there, you’re right.

So, then, is there anything better than ice cream or popsicles in the summer time?

Oh. Well, you’re right… sno cones are pretty hard to beat when it’s hot out there.

Well, I’m pretty sure that sno cones, ice cream, and popsicles are the TOP three most satisfying things to eat in the summer. AmmIright?

For this very reason, when I had this whole pitcher of homemade lemonade the other day, it became the most refreshing summertime homemade popsicles. (Of course I could have just guzzled the whole thing down in 2.5 seconds flat, but does someone on weight watchers for the 3 time in a year really NEED a whole pitcher of lemonade? nah.)

Plain old lemonade popsicles would be delicious, but I wanted something a little more complex. So, I snagged some basil out of the garden, muddled it, and mixed it with some watermelon juice I’d been saving and the lemonade and froze it for a few hours.

Ahhhhhh. Everyone in the family liked it, PLUS it’s a super easy fun kid-friendly activity now that the littles are out of school (or at least, about to be.) If you don’t have popsicle molds, don’t fret. just use dixie cups and tongue depressors!

If you don’t feel like making them yourself, I’ve heard that Laurel’s own Loblollipops are pretty delicious… have you had one? if so, what flavor should I try?

Basil, Lemonade, Watermelon Popsicles

 

Save Print

Prep time

20 mins

Cook time

4 hours

Total time

4 hours 20 mins

 

Author: Biz Harris

Serves: 6-8 pops

What You Need

• 2 Cups Lemonade
• 2 sprigs fresh basil, muddled
• 2 Cups Watermelon juice and watermelon pieces
• A popsicle mold or dixie cups w/ tongue depressors

What to Do

1. Muddle the basil in the lemonade and strain out
2. Using a blender or emulsion blender, puree the juices together and pour into your molds.
3. Freeze for at least 4 hours. (If using dixie cups, recommend freezing them using a cupcake/muffin tin so they stay upright in the freezer!)
4. Serve.

3.5.3208