These pink lemonade popsicles will keep you cool all summer long.
In a 4-cup liquid measure combine the water, lemon juice and sugar, stirring until sugar is dissolved. Tint with food coloring. If desired, add basil (it will float on top initially).
Pour mixture into seven 3-oz. paper cups or ice pop molds. Insert sticks in molds. If using paper cups, cover each cup with foil. Cut a small slit in foil and insert a wooden stick into each pop. Freeze 1 1/2 hours, gently shaking molds or stirring mixture in cups to disperse basil. Freeze overnight or until firm.
Tip: We do not recommend a sugar substitute for this recipe.
1 other carbohydrate