Pineapple Basil Popsicles
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Frozen pineapple cubes meet a tangy blend of lime and mint syrup. Simple swaps with agave and lime zest add freshness. Quick syrup boil. Blend chunks, pour, freeze. Easy to unmold pops with warm water trick. Refreshing, vegan, and allergen-friendly fruit treat.
Prep:
17 min
Cook:
4 min
Total:
21 min
Servings:
8 servings
#vegan
#refreshing
#fruit dessert
#summer snack
Pineapple chunks frozen first. Herbal twist swapped basil for mint. Lime juice bumped with zest to punch the citrus. Syrup switched from sugar to agave, softer sweetness. Melted into a lush blend, then refrozen. Popsicles formed with rough chunks below smooth pureed top layer. Time fits afternoon cooling moments or backyard invitations where chilly bites vanish fast. No dairy, no nuts. Vegan bracelet. Ice cold with green that pops in the sun. Simple but layered flavors throwing shade at plain old fruit bars. Made to brighten heatwave creeps or just mock the mundane.
Ingredients
- 435 g (3 cups) fresh pineapple peeled and diced
- 150 ml (2/3 cup) water
- 40 g (3 tbsp) agave syrup
- 20 ml (1 1/2 tbsp) lime juice
- 15 ml (1 tbsp) lime zest
- 15 ml (1 tbsp) minced fresh mint leaves
About the ingredients
Fresh pineapple diced. Divide roughly a third aside frozen to add texture. Agave syrup chosen—it’s smoother than sugar and stays liquid. Lime juice and zest double down acidity, keeps pops refreshing. Mint leaves minced fine but remain prominent against pineapple’s sweetness. Water portion starts the syrup base but really just a delivery system to bind everything. Basil’s out, mint takes over. Keep herbs fresh and vibrant, they steer flavor direction completely here. Freeze molds ready beforehand. Popsicle sticks must go dead center for even grip. Ratio of sweet to tang strict to avoid dull icy pops without overpowering pineapple. Adjust mint and zest to taste, some might want it punchier.
Method
- Freeze 145 g (1 cup) pineapple cubes spreading them evenly into popsicle molds. Set aside.
- In a small pot, bring water and agave syrup to a boil. Stir until dissolved, remove from heat.
- Blend remaining pineapple with lime juice, zest, mint leaves and warm syrup until silky.
- Pour puree over frozen cubes in molds using a spouted measuring cup. Insert sticks centered.
- Freeze 7 hours or until pops are solid.
- To release, briefly dip mold base in warm water.
Cooking tips
Start by spreading frozen pineapple cubes in molds — no muddling, pure chunks beneath. Quickly boil syrup base with agave so it dissolves properly—don’t skip careful stirring. Remove from heat immediately to preserve liquid heat for blending. Blend remaining pineapple with lime juice and zest, add minced mint leaves last to avoid crushing flavors. Pour blended mix over frozen chunks carefully using a pouring jug, prevents uneven layering or overflows. Insert sticks right in the middle for stability. Freeze for at least 7 hours—don’t rush or pops stay fragile. For easy unmolding, dip base of mold briefly in warm water—just a couple seconds max. Serve as soon as firm or keep frozen for weeks but best freshness is within 3 days.
Chef's notes
- 💡 Use fresh pineapple. Frozen chunks before anything else. No blending yet. Spread cubes in molds. Up and down filling evenly. Gaps fill later. Keep agave to boil with water—needs attention, really dissolve. Stir until clear.
- 💡 Mint can overpower. Keep it fine. Chop it a lot. Balance pineapple sweetness well. Distinct flavors needed. Zest brings zing. Citrus reminds of summer. Add lime to taste. May want more zest for punch.
- 💡 Boiling syrup means warmth. Important for blending. Prevents lumps. Stirring must happen. Remove from heat fast. Blend pineapple next. Liquid and solid mix smooth. Keep it looking pretty too. Layering color nice. Serve soon.
- 💡 Molds need prep. Freeze options available. Chunks below smooth mix key. Unmolding needs warm water. Quick dip at mold bottom. Seconds are enough. Otherwise pops stay stuck. Release without destroying pops.
- 💡 Check after freezing long. Seven hours is typical. Hitting firmness crucial. Pops too soft don't hold well. Keep for a few weeks. But fresh is better. Consume within a short time.
Common questions
How frozen are these popsicles
Super firm is best. They need full freeze time. Seven hours minimum. Check before serving. Soft pops break.
Can I use other fruits
Absolutely. Swap fruits if desired. But acidity varies. Adjust sweetness and syrup. Choose fruits that blend well.
What's the best way to store
Keep in airtight container. Prevent freezer burn. Lasts weeks if needed. Freshness gives best taste.
Can I add other flavors
Yes, go wild. Herbs like basil are cool. Other juices work too. Explore flavor combinations—be creative.
