Basil-Lemon Ice

Basil-Lemon Ice

Make a cool, icy treat with little effort by pouring the lemon-basil mixture into plastic frozen pop molds. Freeze any leftover mixture, or drizzle over fresh cut fruit for a refreshing snack.

Southern Living MARCH 2006

  • Yield: Makes about 4 cups
  • Cook time: 15 Minutes
  • Prep time: 10 Minutes
  • Stand: 1 Hour
  • Freeze: 8 Hours


  • 2 cups firmly packed fresh basil leaves
  • 1 quart water
  • 3/4 cup sugar
  • 3/4 cup thawed lemonade concentrate*
  • 1/4 cup fresh raspberries (optional)


Bring fresh basil leaves and 1 quart water to a boil over medium-high heat in a medium saucepan. Boil 7 to 8 minutes or until leaves darken; stir in 3/4 cup sugar. Cook, stirring constantly, 2 minutes or until sugar dissolves; remove from heat. Stir in 3/4 cup lemonade concentrate, and let mixture stand 30 minutes.

Pour lemon-basil mixture through a wire-mesh strainer into a large zip-top plastic freezer bag; discard basil leaves. Seal and freeze 8 hours or until mixture is firm. Remove lemonade mixture from freezer, and let stand, turning bag occasionally, 30 minutes or until slushy. Serve with fresh raspberries, if desired.

*Limeade concentrate may be substituted for lemonade concentrate.


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Basil-Lemon Ice Recipe