Strawberry Watermelon and Basil Icy Poles

Another belated post, lets pretend that this was shared on Sunday okay?

Favourite herb or spice.

This was hard because I love lots of herbs and spices, but ultimately I decided to go with my original favourite herb. By original, I mean I think that basil was the first herb I ever became quite enamoured with in cooking. The smell of a fresh bunch is like nothing else! But what to share with you? I’ve already done multiple pesto recipes, so it was time to go down a different path. I’ve also made strawberry basil dehydrated fruit leather in the past, but with the warm weather coming back I thought it more appropriate to share something a little more suitable.

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It’s been so exciting to see berries and watermelon start making more frequent appearances around the place. Oh yes, summer is coming! I am a big fan of the combination of strawberry and basil, and of watermelon and basil, so how could this go wrong? If it ain’t your jam though, mint makes a great substitute as well.

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Strawberry, Watermelon and Basil Icy Poles
(makes 6)

1 punnet strawberries (250g), stems removed
450g watermelon, chopped into chunks
Approx 10 large basil leaves
2 Tbsp agave (optional)

Place strawberries, watermelon and agave (if using) in a blender and blend until smooth. Add basil leaves and pulse a few times. Pour evenly among icy pole moulds and place in freezer overnight.

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