Ingredients:

  • 450 g (1 lb) fresh Strawberries, hulled and quartered
  • 30 g (2 tbsp) granulated Sugar (or equivalent Honey/Maple Syrup)
  • 15 ml (1 tbsp) fresh Lemon Juice
  • 5 fresh large Basil leaves, finely chopped
  • 240 g (1 cup / 8 oz) full-fat plain Greek Yogurt
  • 120 ml (½ cup) Heavy Cream (Double Cream, 35% fat content minimum)
  • 30 ml (2 tbsp) Maple Syrup or Agave Nectar
  • 5 ml (1 tsp) pure Vanilla Extract
  • Pinch of Sea Salt

Instructions:

  1. Combine the quartered strawberries, granulated sugar, and lemon juice in a bowl. Stir gently and allow them to rest for 10 minutes to release their juices (macerate).
  2. Transfer about two-thirds (2/3) of the strawberry mixture to a blender or food processor. Pulse until you achieve a thick, slightly textured purée. Keep the remaining one-third chunky.
  3. Pour the purée back into the bowl with the chunky strawberries. Stir in the finely chopped fresh basil. Place the purée mixture in the refrigerator.
  4. In a separate medium bowl, combine the Greek yogurt, heavy cream, maple syrup, vanilla extract, and a pinch of salt.
  5. Whisk vigorously until the mixture is fully emulsified, smooth, and slightly airy (similar to a very loose whipped cream).
  6. Using a small spoon, alternate adding the strawberry purée and the cream base into each popsicle mold. Fill them about three-quarters full.
  7. Use a chopstick or skewer to gently run through the layers once or twice to create a marble swirl effect. Carefully top up the molds to the fill line and insert the popsicle sticks.
  8. Transfer the molds to the freezer and freeze until completely solid, typically 6 to 8 hours, or ideally, overnight.
  9. To serve, briefly run the outside of the mold under warm (not hot) tap water for 15-20 seconds to release the seal and allow the lolly to slide out smoothly. Serve immediately.