Are these ice pops very spicy?

The spice level is entirely up to you! For a mild heat, make sure to remove all the seeds from the Thai bird chile before mincing it. You also control the spice level by how much chili salt you sprinkle on at the end. You can start with a tiny pinch and add more if you like.

Can I use regular sweet basil instead of Thai basil?

You can, but the flavor will be different. Thai basil has a distinct, sturdy, anise-like flavor that holds up well in the syrup. Italian sweet basil is more delicate and peppery. The result will still be delicious, just different from the intended flavor of these Watermelon, Chili and Basil Ice Pops .

My ice pops are a bit icy. How can I make them smoother?

The texture of fruit-based pops depends on the sugar and water content of the fruit. If your watermelon is very watery, it can lead to an icier texture. Ensuring your simple syrup is correctly made (fully dissolved sugar) helps create a smoother pop. For a guaranteed smoother texture, you could add 1-2 tablespoons of light corn syrup to the blender along with the base ingredients.

Watermelon, Chili and Basil Ice Pops: The #1 Unique Gourmet Recipe

Gourmet Watermelon, Chili and Basil Ice Pops: A Refreshing Adventure

A unique and refreshing frozen treat that combines the sweetness of watermelon with the herbaceous notes of Thai basil and a spicy kick from a homemade Thai bird chile salt. The recipe involves creating a basil-infused simple syrup, blending it with fresh watermelon puree, and freezing the mixture in molds. The finished ice pops are sprinkled with the chili salt before serving.

Author: Evelyn
Prep Time: 50 minutes (includes cooling time)
Cook Time: 5 minutes
Total Time: 5 hours 55 minutes (includes freezing time)
Yield: 6-8 ice pops
Category: Dessert
Method: Infusing, Blending, Freezing
Cuisine: Thai
Diet: Vegan

Ingredients

2 tablespoons fresh lime juice
1/3 cup sugar
1 large bunch Thai basil, stems and leaves roughly chopped (about 1 cup)
1 red Thai bird chile
2 tablespoons kosher salt
3 cups 1-inch cubes watermelon

Instructions

Make the Basil Syrup: Bring the sugar and 1/4 cup water to a simmer in a small saucepan. Cook over medium heat, stirring occasionally, until the sugar is completely melted, about 5 minutes. Turn off the heat, add the basil, and stir until it is completely wilted. Let the syrup cool completely at room temperature for at least 30 minutes.
Make the Chili Salt: Meanwhile, finely mince the chile (remove seeds for less heat, if desired). Add the kosher salt to the minced chile and run your knife through the mixture several times until the salt turns light pink. Set aside.
Make the Ice Pop Base: Put the watermelon and lime juice in a blender. Strain the cooled basil syrup into the blender, pressing on the basil in the strainer to extract as much flavor as possible; discard the basil. Puree the mixture until completely smooth.
Freeze the Pops: Transfer the mixture to a large liquid measuring cup. Pour the mixture into ice-pop molds, leaving 1/4 inch of space at the top. Insert the sticks.
Freeze until solid, for at least 5 hours or overnight.
Serve: Unmold the ice pops and sprinkle one or both sides with the chili salt, to your desired level of spiciness. Serve immediately with any remaining chili salt on the side.

Notes

For less heat, you can seed the Thai bird chile before mincing it.
This recipe requires ice-pop molds and sticks.
The amount of chili salt can be adjusted to your preference.

Find it online: https://cookupjoy.com/watermelon-chili-and-basil-ice-pops/