Sweet And Salty Celery Popsicles, By Jerry James Stone Of Cookingstoned.Tv CookqcookQ

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"These pops are super refreshing. The basil simple syrup makes them bright but the celery and salt tones down the fact that they are much sweeter than my usual recipe. I think you will be surprised." JJS


  • Yield 10
  • Servings 1
  • Portion 1
1.5 cup Celery Juice
1.5 cup Simple Syrup
10 Fresh Basil Leaves
3/4 tsp Salt
  1. First thing is to make the simple syrup (see first note below). We want 1 1/2 cup of it so we will need 1 1/8 cup both sugar and water
  2. Bring that to a boil over a medium-high heat. Once it boils, remove it from the heat and add the 10 fresh basil leaves (see second note below)
  3. Once the simple syrup has cooled to room temperature, strain out the basil leaves and transfer it to the refrigerator to cool
  4. Juice the celery
  5. In a large measuring cup, add 1 1/2 cup of the celery juice, 1 1/2 cup of the basil simple syrup and 3/4 teaspoon of salt (see third note below) Mix well.
  6. Divide the mix amongst the popsicle molds and then add the popsicle sticks
  7. Freeze for at least 7 to 10 hours as you want these pops to be rock hard
  8. Notes
    1. General rule for simple syrup: you need 75% of both sugar and water for whatever measurement you want. For example, if you want 1 cup of simple syrup, you’ll need about 3/4 cup of both sugar and water to make that
    2. Fresh basil should be added at the end of the cooking process. Prolonged exposure to heat will cause the herb’s volatile oils to dissipate.
    3. You want to make sure all of the salt is dissolved before freezing.