Last month, I was in my hometown for a long weekend celebrating major milestones for some of my family members. I was at the stoplight when I saw the strangest sight. Right before my eyes was a school bus that had been painted white. This bus had no windows and the seats had been taken out and were currently being replaced with watermelons. I immediately started laughing. Only in a small town I thought. About an hour later I saw my cousins and recounted the sight with fits and giggles. They looked at me with blank faces. “We don’t get it. That’s the truck that brings the produce in from the fields. It always looks like that.” Then they started laughing at me saying I’d been living in the big city too long. Mind you, I live 45 minutes from town. I seriously heart my family.
Later that night, we had the sweetest watermelon I’ve had in a long time. The juice ran down my arm with each bite. It was perfectly chilled and so good. Watermelon is sort of like apple pie it totally screams summer. I love ice cream but I’ve also been looking for sweet treats that offer a healthier alternative. With both an abundance of watermelon and basil right now I thought I’d share with you my recipe for Watermelon Basil Popsicles.
In a blender combine the following ingredients:
3 cups watermelon cut into cubes
6-8 basil leaves depending on how well you like basil
1/3 cup vanilla Greek yogurt
Next pour blended ingredients into clean popsicle molds. These are vintage Tupperware molds but they sell popsicle molds at most major retailers.
Insert popsicle sticks or tops of popsicle molds.
Place in the freezer for approximately 3 hours. Just a little tip if the popsicle gets stuck in the mold just run the mold under warm water and the popsicles will loosen up.
Serve and enjoy! This recipe is good as a smoothie on the go too!
See you guys back there tomorrow. It’s going to be a busy weekend and I’m hoping to cross off a few items from my Summer Bucket List.