Like most recipe development that I do, these pops started off with one simple idea: that could be gross. I always start there. I hate to admit it, but I do. I find by starting there, usually it just takes a few tweaks to make something that is “gross” actually good. And then the combo is so fascinating when I am done.
These pops are super refreshing. The basil simple syrup makes them bright but the celery and salt tones down the fact that they are much sweeter than my usual recipe. I think you will be surprised.
First thing is to make the simple syrup. We want 1 1/2 cup of it so we will need 1 1/8 cup both sugar and water. Bring that to a boil over a medium-high heat. Once it boils, remove it from the heat and add the 10 fresh basil leaves. Fresh basil should be added at the end of the cooking process. Prolonged exposure to heat will cause the herb’s volatile oils to dissipate.
NOTE: Honestly, basil simple syrup can be great in lemonade or over ice cream, the possibilities are endless. So you might want to make more than just 1 1/2 cup. The general rule for simple syrup is that you need 75% of both sugar and water for whatever measurement you want. For example, if you want 1 cup of simple syrup, you’ll need about 3/4 cup of both sugar and water to make that. It all scales from there.
Once the simple syrup has cooled to room temperature, strain out the basil leaves and transfer it to the refrigerator to cool.
Now let’s juice the celery. What is it about celery juice. It smells so fresh and revitalizing, right?
Fun Fact: Most refer to a single piece of celery as a stalk, but the appropriate culinary term is actually rib. Stalk refers to a bunch of celery, also known as a head.
In a large measuring cup, add 1 1/2 cup of the celery juice, 1 1/2 cup of the basil simple syrup and 3/4 teaspoon of salt. Mix well. You want to make sure all of the salt is dissolved before freezing.
Divide the mix amongst the popsicle molds and then add the popsicle sticks.
Freeze for at least 7 to 10 hours as you want these pops to be rock hard.