it's the first day of summer, so of course (!) we're kicking it off with a heat wave. It's currently 40 degrees outside with the humidex and it's only expected to get worse before the weekend. It's like walking in a wall of heat out there.
So to beat the heat, I whipped up a batch of these pineapple-basil pops in our zoku, inspired by the pineapple-basil pops from Les Pops in the Jean-Talon market.
This recipe is completely improvised, so feel free to use this as a starting point and interpret it in your own way.
Pineapple Basil Pops
2 cups fresh pineapple (about half), cut into 1" chunks 1 handful fresh basil 2 tbsp water 2 tbsp simple syrup (recipe below)
Combine all ingredients in your blender and blend / liquify until smooth.
If you're using a Zoku: This will make about 6 - 7 pops.
If you're using conventional popsicle molds: This should make about 2 - 2.5 cups of puree, and between 6 - 10 pops depending on the size of your molds.
* While the mixture doesn't actually need the added sugar, I've found that my Zoku "releases" pops best when there is sugar or simple syrup in the mix. So adjust accordingly (but don't say I didn't warn you!)
To Make Simple Syrup
Combine equal parts water and granulated sugar in a small saucepan. Warm over medium - high heat until sugar has dissolved. Voila! You just made simple syrup.
We tend to keep jars of this on hand throughout the summer as it's a staple in all sorts of porch drinks (mojitos, fizzes, and more).