Pineapple and Basil Popsicles

Instructions

1. 1

   Divide 1 cup (145 g) of the diced pineapple among 8 popsicle moulds. Set aside.

2. 2

   In a small pot, bring the water and sugar to a boil, stirring until the sugar has dissolved.

3. 3

   In a blender, purée the remaining pineapple with the lime juice, basil and sugar syrup. Skim. Using a measuring cup with a spout, pour the mixture into the popsicle moulds and insert a popsicle stick into the centre of each mould.

4. 4

   Freeze for 6 hours or until the popsicles are set. To help unmould the popsicles, run the bottom of the moulds under warm water.