Strawberry basil fizz pops

Kids and adults alike will enjoy these fun fizz pops. With fresh strawberries and just a hint of basil, these deliciously sparkly ice blocks are perfect for cooling down this summer.

  • 10 mins preparation
  • 4 hrs marinating
  • Makes 12
  • Print


Sugar syrup
  • 2 cup caster sugar
  • 2 cup water
Strawberry basil fizz pops
  • 500 gram strawberries, hulled, sliced
  • 3/4 cup sugar syrup (recipe above)
  • 4 large basil leaves
  • 1 cup soda water


Sugar syrup
  • 1
    In a medium saucepan, stir caster sugar and water in a saucepan until sugar dissolves and mixture boils. Simmer 2 minutes. Cool.
  • 2
    Reserve 3/4 cup for punch pops. Store remaining syrup in an airtight container in the fridge for up to 2 months
Strawberry basil fizz pops
  • 3
    In food processor, pulse half strawberries, sugar syrup and basil leaves until smooth. Transfer to a large jug.
  • 4
    Stir soda water in with sliced strawberries. Pour into 12 x 1/3 cup ice block moulds. Insert a paddle pop stick and freeze until firm.

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