3/4 to 1 cup packed brown sugar
(depending on sweetness of berries)
4 cups fresh ripe strawberries, stems removed
3 tablespoons fresh basil leaves
2 tablespoons freshly squeezed lemon juice
12 ice pop molds and sticks
1. Combine 2 cups water and brown sugar in a medium saucepan over high heat. Bring to a boil, reduce heat to medium, and cook until sugar dissolves into a simple syrup. Remove from heat and let cool.
2. In a blender, combine 2 cups strawberries with basil leaves and 1 tablespoon lemon juice; pulse until blended. Set aside. Repeat with remaining strawberries, basil, and lemon juice. Divide simple syrup evenly among batches.
3. Pour into ice pop molds and freeze at least 6 hours (ice pops will
keep in freezer up to 2 weeks).
4. Place ice pop upside down in a wineglass and pour Prosecco over. Serve immediately
SOIREE, Entertaining with Style by Danielle Rollins.
Published by Rizzoli International Publications, Inc, New York.
Photography by John Kernick and Quentin Bacon