LCBO Food & Drink Summer 2024

POPS OF FLAVOUR

Lemon, Basil & Honey Frozen Pops The unexpected addition of corn starch helps prevent ice-particle formation, lending these frozen pops an almost creamy texture— and slowing down their melting. Pre-freezing plastic moulds helps the pops freeze more quickly. Pouring the warm syrup over the lemon slices softens and almost candies them, adding additional texture to the finished pops. 1 medium lemon, washed 3 tbsp (45 mL) granulated sugar 2 tsp (10 mL) cornstarch 1/2 cup (125 mL) packed basil leaves, approximately 12 large leaves 2 lemon peel strips (each 1/2 x 2 inches/1 x 5 cm) 1 cup (250 mL) water 2 tbsp (30 mL) honey 2 1/2 oz gin, such as Limited Gin ( LCBO 19525, $39.95 ) 3/4 cup (175 mL) freshly squeezed lemon juice 30 to 34 small basil leaves 1. Assemble plastic moulds, if using, and place in freezer while making frozen pop mixture, ideally for 1 hour or more. 2. Cut 10 very thin, round slices of lemon, removing any seeds and cutting large slices into half-moons. Place in a medium heat-safe bowl. 3. Whisk sugar and cornstarch together in a small pot. Add basil leaves, lemon peel and water to pot and whisk together well. Add honey and whisk again. Bring

Remove firmly frozen pops from moulds and transfer them to a parchment-lined airtight container in the freezer. Frozen pops will keep for 1 week.

5. In a medium bowl, combine gin and lemon juice, and stir together. Strain basil-lemon syrup again into gin mixture, reserving soft ened lemon slices separately. 6. Remove moulds from freezer. Pour 1 1/2 oz of mixture into each mould and place moulds back in freezer for 1 hour. 7. Remove from freezer and divide lemon slices between pops, staggering them through out the moulds, using a skewer

to ensure some slices rest near the bottom. Add 4 to 6 small basil leaves to each pop, distrib uting them throughout moulds using the skewer. Return pops to freezer. 8. Freeze for 40 minutes, then insert sticks. Divide remaining mixture between moulds. Freeze for another 3 to 4 hours until completely frozen.

mixture to a gentle boil over medium-low heat. Turn heat to low and continue simmering for 5 minutes, whisking frequently, using whisk to muddle basil and lemon to release flavour. 4. Strain basil-lemon syrup through a colander or strainer over bowl of lemon slices. Press on solids in strainer with rub ber spatula or back of a spoon to extract liquid and flavour. Let sit for 15 minutes or until room temperature.

Makes 8 frozen pops (using 1/2-cup/125-mL moulds)

36 FOOD & DRINK SUMMER 2024