By Chef Brendan Schiering
Ingredients:
1 ½ cup strawberries, sliced vertically, divided into 1 cup and ½ cup
2 oz basil leaves
1 oz key lime juice
2 oz elderflower cordial
3 oz coconut water
3 oz gin
4 slot silicone popsicle mold
Chef Brendan's Instructions:
Add 1 cup of strawberries, basil leaves, key lime juice, elderflower cordial, coconut water, and gin to a blender container. Blend on medium-high until a smooth puree has formed.
Place 1-2 slices of strawberry in the popsicle molds. Pour pureed blend into mold until the mold is ¾ full. Add additional sliced strawberries until the mold is full. Place filled popsicle molds into blast chiller on a hard freeze for 45 minutes (if using a conventional freezer, allow popsicles to set for a minimum of 5 hours).
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