Strawberry Basil Popsicles
1 qt strawberries
zest of 1 lemon
1/2 cup simple syrup*
4 large basil leaves
1/4 cup tofutti sour cream
1/4 cup simple syrup
12 g (12 leaves) basil
Puree the strawberries, lemon zest, simple syrup and the four large basil leaves in a blender or food processor until completely smooth. Pour half of the mixture into popsicle molds (they should be approximately 1/3 full). Reserve the remaining strawberry puree. Place the molds in the freezer and freeze until the tops are set, 20-30 minutes.
Combine the tofutti sour cream, 1/4 cup of simple syrup and basil in a blender or food processor and process until completely smooth. Remove the popsicle molds from the freezer and pour the basil mixture carefully over the strawberry layer. Return the molds to the freezer and freeze until the tops are set, 20-30 minutes.
Remove from the freezer and fill with remaining strawberry puree. If using popsicle molds place the tops on and return to the freezer until frozen solid, at least a couple of hours. If using cups with popsicle sticks freeze again until the tops are set, insert the sticks, and then freeze until solid.
*Simple syrup can be made by combining one cup of sugar with one cup of water in a small saucepan. Bring the mixture to a boil, stirring occasionally to make sure that the sugar dissolves. Once it boils remove the syrup from the heat and let cool. Syrup can be stored in the refrigerator for up to a month.