Creamy Lemon Pops With Basil

Preparation

1. Step 1

   Have a 10-pop (⅓ cup each) popsicle mold (or similar size) ready. Using a vegetable peeler, strip the zest of 3 lemons, taking care to leave the white pith behind. Finely grate the zest of the remaining lemon. (Save the remaining lemon juice for other use.)

2. Step 2

   In a small saucepan, combine the zest strips, basil leaves, sugar and ½ cup water, then heat over medium. Cook, stirring, just until the sugar has dissolved, about 2 minutes. Cover and let steep for 15 to 30 minutes.

3. Step 3

   Strain the sugar mixture through a fine-mesh sieve into a large glass measuring cup, pressing the solids to extract all the liquid. Discard the solids.

4. Step 4

   Add the cream, milk, salt and the finely grated lemon zest, and stir to combine. Add a few berries to each popsicle mold, if using, then distribute the cream mixture evenly among the molds. Cover and freeze for 1 hour.

5. Step 5

   After 1 hour, add the popsicle sticks and continue to freeze until solid, at least 8 hours.

6. Step 6

   To unmold, briefly dip the mold in hot water a few times just until the pops can be pulled out.