It may seem surprising to put a small amount of basil olive oil in a popsicle recipe. On the other hand, it’s the perfect way to savor strawberries with the scent of basil since the leaves can turn black in the freezer. But there is another good reason! This prevents our strawberries from becoming hard and crystallized. How a little science can help us sometimes!
- Servings: 8 lollipops, depending on the size of the molds
- Preparation: 15 minutes
- Freezing: 6 hours
250ml (1 cup) fresh or frozen (more or less) strawberries
15ml (1 tablespoon) olive oil with basil
1 750g container of vanilla yogurt (more or less)
To make homemade yogurt
- Peel the strawberries and cut them into slices. In a bowl, mix strawberries, olive oil and basil. For reservations.
- In popsicle molds, divide strawberries and yogurt. Place in the freezer for at least 6 hours, or until the popsicles are frozen solid. Remove the mold and serve.
Advice from Science and Fourchette
In general, freezing changes the texture and flavor of plain yogurt. Then the formation of large crystals is observed. This is why it might be best to use yogurt with a slightly higher percentage of fat if you don’t like that aspect.