strawberry iced lollipop

Chocolate, Strawberry and Basil iced lollipop

To make this chocolate, strawberry and basil iced lollipop, we borrowed Rebeka and Kevin’s kitchen at the farm Terre Partagée. Those two young farmers really make farming a noble job. On their land in Rogersville, they grow organic fruits and vegetables. While we were being busy cooking, the team was working hard doing the harvest and filling the trays with amazing fresh products.

For strawberries, we were a bit late in the season. But as it’s one emblematic product of the farm, symbolizing their first love, we wanted to do something with them. Fortunately for us, freezer is a wonderful invention. It keeps the product fresh without damaging their taste too much. If not the taste, defrost affects the texture. So we chose to use them in a frozen recipe, making straberry-basil ice-cream lollipop dipped in chocolate. So delightful in the late summer season.

Chocolate, Strawberry and Basil iced lollipop

Ingredients (6 servings):

  • 400 grams strawberries (fresh or frozen)
  • 50 grams rhubarb
  • 75 grams honey
  • 70 ml water
  • 20 basil leaves
  • 200 grams tempered dark chocolate

Directions:

Cut the rhubarb into small pieces.

In a saucepan, bring water and honey to a boil. Add the rhubarb and cook over medium heat for 8 minutes. Off the heat, add the strawberries. Mix. Let it cool before adding finely chopped basil. Fill the iced lollipop molds with the sorbet. Place in the freezer for at least 2 hours. Just before serving, take the iced lollipop our of the mold and dip it into tempered chocolate.

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