Homemade Popsicles with Aromatic Herbs and Fruit
by Bruno Barbieri Chef · 513K subscribers on YouTube
A refreshing summer treat made with a sugar and elderflower syrup base, infused with aromatic herbs and fresh fruits. Multiple flavor variations are demonstrated, including lemon balm with berries, mint with lemon zest, basil with lime, strawberry with marjoram, and a mixed fruit and herb combination. The popsicles are marinated before freezing for an intense flavor.
- Difficulty
- easy
Ingredients
16 items- 1 lWaterFor the syrup
- 900 gSugarFor the syrup
- 25 pcsFiori di SambucoFor the syrup
- 1 gAcido CitricoAdded after filtering syrup
- Foglie di Melissa(optional) — For one variation (lemon balm flavor)
- Blackberries(optional) — For the lemon balm variation
- Succo di Mirtillo(optional) — For color in the lemon balm variation
- Mint Leaves(optional) — For a mint variation
- Lemon Zest(optional) — Grated zest; for the mint variation
- Basil Leaves(optional) — For basil-lime variation and also used in mixed fruit variation
- Lime(optional) — Juice and zest; for basil-lime variation
- Strawberries(optional) — For strawberry-marjoram variation
- Marjoram(optional) — Fresh marjoram; for strawberry-marjoram variation
- Raspberries(optional) — Raspberries; for mixed fruit variation
- Savory(optional) — Savory herb; for mixed fruit variation
- Sage(optional) — Sage leaf; for mixed fruit variation
Method
- Prepare the syrup: combine 1 liter of water and 900 grams of sugar in a pot. Bring to a boil, then remove from heat. Add 25 elderflowers, let cool, cover, and macerate in the refrigerator for 48 hours.
- After 48 hours, filter the syrup through a strainer. Add 1 gram of citric acid and stir to dissolve.
- Divide the syrup into portions. For each desired flavor, add aromatic herbs and fresh fruit of choice (e.g., lemon balm with blackberries and blueberry juice; mint with lemon zest; basil with lime; strawberries with marjoram; or a mixture of raspberries, savory, sage, lime zest, lemon balm, and basil). Let the mixtures macerate in the refrigerator for 24 hours.
- Fill popsicle molds with the flavored syrups, including some pieces of the herbs and fruit. Close the molds.
- Freeze the popsicles in a freezer for 4-5 hours until solid. Enjoy.
Bruno Barbieri Chef
Professional chef513K subscribers on YouTube62.7M total channel viewsIl canale ufficiale di Bruno Barbieri: video ricette, backstage, curiosità... questo e molto di più sul canale YouTube dello Chef italiano che ha conquistato in carriera il maggior numero di stelle Michelin: in tutto 7. Giudice di MasterChef Italia dalla prima edizione e conduttore di 4 Hotel. Viaggiatore instancabile, gira il mondo esibendosi in road show culinari, che ama definire “teatri di cucina”.
