Description
Ever thought an ice pop could pack a punch of sweet, tangy, salty, and spicy flavors? Meet Watermelon, Chili, and Basil Ice Pops, a 5.0-star treat loved by 2 reviewers! These vibrant pops blend juicy watermelon, zesty lime, aromatic Thai basil, and a kick of chili salt for a bold, refreshing dessert.
Ingredients
- For the Basil Syrup:
- ⅓ cup sugar (sweetens and forms a syrup).
- ¼ cup water (helps dissolve the sugar).
- 1 large bunch Thai basil, stems and leaves roughly chopped (about 1 cup, for a mild, licorice-like flavor).
- For the Chili Salt:
- 1 red Thai bird chile (adds spicy heat).
- 2 tablespoons kosher salt (creates a salty-spicy topping).
- For the Watermelon Base:
- 3 cups 1-inch cubes watermelon (juicy, sweet foundation).
- 2 tablespoons fresh lime juice (brightens the flavor).
- Equipment:
- Four 4-ounce or six 3-ounce ice pop molds.
- 4-6 ice pop sticks.
- Fine-mesh strainer (for straining basil syrup).
- Blender (for pureeing watermelon).
Why These Ingredients Matter
Watermelon is the juicy, refreshing star, providing a sweet base that pairs perfectly with zesty lime juice. Thai basil adds a unique, mildly sweet, and slightly licorice-like flavor, which the recipe notes is milder than regular basil. The chili salt, made from Thai bird chile and kosher salt, brings a spicy-salty kick that makes these pops stand out. The basil syrup ties it all together with a subtle sweetness, creating a complex, balanced treat.
Substitutions and Variations
- Watermelon: Use honeydew or cantaloupe for a different melon flavor. Seedless watermelon makes prep easier.
- Thai Basil: Swap for regular basil if Thai basil isn’t available (as the recipe suggests), or use mint for a fresher twist.
- Thai Bird Chile: Use a milder chili like jalapeño or skip the seeds for less heat. Chili powder works in a pinch (use ½ teaspoon).
- Sugar: Replace with honey or agave, but reduce to ¼ cup as they’re sweeter.
- Lime Juice: Use lemon juice or orange juice for a different citrus note.
- Vegan/Gluten-Free: The recipe is naturally vegan and gluten-free; just ensure all ingredients are certified gluten-free if needed.
- Kid-Friendly: Skip the chili salt for a milder pop, or sprinkle with a pinch of plain salt for flavor.
Instructions
Step 1: Make the Basil Syrup
- In a small saucepan, combine ⅓ cup sugar and ¼ cup water.
- Cook over medium heat, stirring occasionally, until the sugar is fully melted, about 5 minutes.
- Turn off the heat, add 1 cup roughly chopped Thai basil, and stir until wilted.
- Let cool completely at room temperature for at least 30 minutes.
Tip: Stir gently to avoid burning the sugar. Cooling fully prevents curdling when blended.
Step 2: Prepare the Chili Salt
- Finely mince 1 red Thai bird chile (remove seeds for less heat, if desired).
- Mix the minced chile with 2 tablespoons kosher salt on a cutting board.
- Run your knife through the mixture several times until the salt turns light pink.
- Set aside in a small bowl.
Tip: Wear gloves when handling chiles to avoid skin irritation. Adjust the chili amount for your spice preference.
Step 3: Blend the Watermelon Base
- In a blender, combine 3 cups 1-inch watermelon cubes and 2 tablespoons fresh lime juice.
- Strain the cooled basil syrup into the blender, pressing the basil with the back of a spoon to extract maximum flavor. Discard the basil solids.
- Puree until completely smooth, scraping down the sides if needed.
Tip: Blend thoroughly for a smooth texture. Taste and add more lime juice for extra tang if desired.
Step 4: Fill the Molds
- Pour the watermelon mixture into 4-ounce or 3-ounce ice pop molds, leaving ¼ inch of space at the top (the mixture expands when frozen).
- Insert ice pop sticks into each mold.
- Freeze for at least 5 hours, or overnight, until solid.
Tip: Tap molds gently to remove air bubbles before adding sticks. If sticks don’t stand upright, freeze for 30 minutes first.
Step 5: Unmold and Add Chili Salt
- Run the molds under warm water for 10-15 seconds to loosen the pops.
- Gently pull the ice pops out.
- Sprinkle one or both sides of each pop with the chili salt, depending on your spice tolerance.
- Serve immediately with extra chili salt on the side for dipping.
Tip: Work quickly to keep pops firm. Store extra