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  • Louisiana Cookin'

    Black & Blue

    May 28, 2019 5 minutes
    photography by mac jamieson
    recipe development and
    food styling by kathleen kanen
    styling by sidney bragiel

    BLACKBERRY-CUCUMBER-BASIL ICE POPS

    MAKES ABOUT 10

    Sweet blackberries, cooling cucumber, and aromatic basil make these ice pops the ultimate refreshing treat for summer days.

    4 (6-ounce) containers fresh blackberries
    ½ cup sugar
    2 cups (1-inch) cubed peeled seedless cucumber
    ½ cup torn fresh basil leaves
    10 thin slices cucumber
    10 fresh blackberries, halved
    Ice pop sticks

    1. In a 2-quart heavy-bottomed stainless steel saucepan, combine blackberries and sugar. Using a potato masher, gently mash until blackberries begin to release their liquid. Stir until sugar is moistened. Bring to a simmer over medium heat, stirring until sugar is dissolved, about 5 minutes. Pour into a bowl; let cool completely.

    In the container of a blender, blend together blackberry mixture, cubed cucumber, and basil. Press mixture through a fine-mesh sieve. Spoon mixture

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