A month or two ago my co-worker Shawn who tries to squeeze in forging between his ice cream and limoncello making on the weekends, gifted me a mason jar of his homemade Basil Limoncello.
And because Shawn is such a nice guy he was kind enough to share his recipe with us. Thanks Shawn!
As soon as I brought it home I knew one of the first things I wanted to make was an ice pop, and since I seem to be on a passion tea kick as of recent. I thought a little basil limoncello would make for a perfect compliment.
These ice pops turned out to be very refreshing, they only have a hint of the limoncello, just enough to add a little spark.
- 4 cups passion tea, chilled
- 1 cup simple syrup
- ¼ up basil limoncello (Shawn G.’s recipe below)
- 8-10 lemons, zest only
- 20-24 basil leaves
- .75 liter water
- .32 liter granulated sugar
- juice from half a lime
- .74 liter ever clear
- (151 proof)
- Stir together chilled passion tea, simple syrup, and basil limoncello in a large bowl pour into ice pop molds and freeze overnight.
- Sterilize and clean one large jar.
- Deposit zest and basil leaves into one of the jars.
- Add one bottle (.75 Liters) of Everclear to the zest and basil.
- Seal the jar and set aside for a minimum of 10 days (one month is preferred).
- Optional: shake occasionally to readjust zest sediment.
- Sterilize and clean the other two jars, saucepan, fine strainer, spoon, and measuring cup.
- Combine Sugar and Water in the saucepan with the spoon and bring to a simmer or low boil. (Simple Syrup)
- Stir in juice from the lime and let it cool.
- Strain the zest from the alcohol into a measuring cup or another jar.
- Clean the now empty jar.
- Divide the alcohol equally among the three jars. (approx. 250mL)
- Using a 6-2.5 ratio add the Simple Syrup. (approx. 500mL)
- Let it sit for at least a week if not longer.
- Bottle whenever it is desired.