These Thai basil and pineapple ice lollies, or popsicles in the jargon of the country I grew up in and departed, are a no frills cool treat. As temperatures here in London climbed to the mid 30s last week and my fruit supplies grew soft, I turned to freezables like ice cream and popsicles to make use of the glut.
And speaking of excess, if you're looking for ways to use a bunch of Thai basil in the abundant summer season then let these pineapple thai basil popsicles be one. You can also make a fabulous frozen drink by blending the same ingredients with ice (you may wish to add some additional sugar syrup if you do).
You probably know what a pineapple is, so no great preamble on that or other ingredients.
Pineapple Thai basil ice lollies
You can also make a frozen drink from these ingredients by blending them with ice cubes and simple syrup. Recipe makes approximately 6 ice lollies, depending on the size of your moulds.
Servings 6 ice lollies
Ingredients
- 330 grams peeled ripe sweet pineapple see notes
- 5-10 grams Thai basil a generous fistful
- Juice of ¼ lime
- 1/16 teaspoon salt
- Additional sugar to taste (optional)
Instructions
- Add the pineapple, basil, lime, and salt to a blender and puree until smooth. Taste for sweetness and, if necessary add additional sugar or sugar syrup to taste.
- Pour into popsicle moulds and freeze.
Notes
This recipe uses blended fruit, but if you're not keen on the texture of the pulp you can strain it. If you do, you'll need more fruit to make up for loss of bulk. Alternatively you can use store bought pineapple juice.