Basil-Lemon Ice

Prep: 10 min., Cook: 15 min., Stand: 1 hr., Freeze: 8 hrs. Make a cool, icy treat with little effort by pouring the lemon-basil mixture into plastic frozen pop molds. Freeze any leftover mixture, or drizzle over fresh cut fruit for a refreshing snack.

Yield: Makes about 4 cups

Ingredients

• 2  cups  firmly packed fresh basil leaves
• 1  quart water
• 3/4  cup  sugar
• 3/4  cup  thawed lemonade concentrate*
• 1/4  cup  fresh raspberries (optional)

Preparation

Bring fresh basil leaves and 1 quart water to a boil over medium-high heat in a medium saucepan. Boil 7 to 8 minutes or until leaves darken; stir in 3/4 cup sugar. Cook, stirring constantly, 2 minutes or until sugar dissolves; remove from heat. Stir in 3/4 cup lemonade concentrate, and let mixture stand 30 minutes.

Pour lemon-basil mixture through a wire-mesh strainer into a large zip-top plastic freezer bag; discard basil leaves. Seal and freeze 8 hours or until mixture is firm. Remove lemonade mixture from freezer, and let stand, turning bag occasionally, 30 minutes or until slushy. Serve with fresh raspberries, if desired.

*Limeade concentrate may be substituted for lemonade concentrate.