Apricot Melon Basil Popsicles

These apricot melon basil popsicles also have cucumber, making these refreshing treats for Popsicle Week 2016 (or heck, any time there's a scorcher).

welcome to #popsicleweek! the last half of it, anyways. when i saw billy of wit and vinegar’s popsicle week last year, i knew i had to join. i don’t need an excuse to make popsicles (see exhibit a: italian flag pops), but i’ll never pass up an opportunity to mess around with different flavors in popsicle form. hello, apricot melon basil popsicles (with a touch of cucumber).

i love sugar as much as the next person: there was a glorious day in recent history that started with banana fosters french toast, followed by a syrupy slushie, continued with cronuts (or a wannabe at least), then topped off with salad only because my friend and i thought that perhaps something green would be good to try to diffuse some of the sugar. on days after the ones like that, or even when i want something refreshing but not necessarily dessert, i actively crave fresh, healthy, not fried, not sweet things. these apricot melon basil popsicles are perfect for these occasions.

i love using dixie cups; no need to wash any molds, and i find that this size (a generous 1/3 cup) is the perfect size. these are especially perfect for little kids who need more fruits and veggies in their diet, and are entranced by pretty colors. or, you know, adults (or people trying to be adults), too.

These apricot melon basil popsicles also have cucumber, making these refreshing treats for Popsicle Week 2016 (or heck, any time there's a scorcher).

Apricot Melon Basil Popsicles

1 small cucumber
2 cups cubed watermelon
2 apricots, pitted
1 T basil, julienned

  1. Blend the cucumber until smooth. Divide between 4 (generous 1/3 cup) disposable cups and freeze until semi-solid (for me, this is when the mixture moves very very slowly when you tilt the cup. If you want to be super safe, freeze until almost solid).
  2. Blend the apricots until you reach your desired consistency (I like to keep this layer chunky). Layer this apricot puree on top of the cucumber. Add the popsicle sticks, then stick the cups back in the freezer until almost solid.
  3. Blend the watermelon until completely smooth, and stir in the basil. Spoon the melon puree on top of the apricot. Freeze until completely solid.
  4. To unmold the popsicles, leave them at room temperature for 10-15 minutes, until you can pull them out easily. If you’re too impatient for this method (no judgment here; I do this all the time), run the cup under water (cold is fine) to help loosen it.

These apricot melon basil popsicles also have cucumber, making these refreshing treats for Popsicle Week 2016 (or heck, any time there's a scorcher).

4 Comments

  1. I love the dual layers of these popsicles! I don't know which layer I'd like best – they all look so good – but if I had to choose I'd probably go with the watermelon basil layer. Such a summery combination! 😀

    1. thanks sarah! the watermelon and apricot layers kind of melded together, so it looks like there’s 2 layers in some of the pictures, but there’s really 3! and the watermelon basil layer is my favorite too (:

  2. These look so pretty!! Also I am a huge fan of basil—especially with strawberries!

    xoxo
    Sea Salt Shoes

    1. thanks jackie! completely agree with the strawberry/basil combo (; the post after this one is actually about strawberries and mint cream!

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