Emeril Lagasse's video: Mango-Basil Watermelon-Mint Freeze Pops Emeril Lagasse

Frozen dessert season is here! Chill out with freeze pops made with just 4 ingredients! Make your own fresh fruit-filled pops by blending the season’s freshest fruits with the subtle flavor of herbs for an inventive twist on a tasty treat the whole family will enjoy! MANGO-BASIL FREEZE POPS MAKES 6 TO 8 POPS 1 cup sugar 1 cup water ½ cup fresh basil leaves 2 ripe mangoes, peeled, pitted, and cubed (about 2 ½ cups cubed mango) Place the sugar and water in a small saucepan and bring to a boil, stirring to dissolve the sugar. Add the basil leaves, cover, and remove from the heat. Let syrup stand for 15 minutes; strain and discard basil leaves. Transfer syrup to a heatproof bowl and refrigerate until well chilled. Place cubed mango in the bowl of a food processor or a blender and puree, adding the syrup in a slow steady stream until fully incorporated and the fruit mixture is very smooth. Divide fruit puree between 6 to 8 (5-ounce) paper cups. (Alternatively, the mixture may be frozen in ice cube trays or in ice pop molds, if available.) Cut a 4-inch square piece of aluminum foil for each cup. Place a foil square over each cup to cover. Press around perimeter of cup to secure foil to cup. Using the end of a wooden popsicle stick, push through the center of each foil square into the fruit mixture to hold it in an upright position. Transfer cups to the freezer until frozen, at least 8 hours or overnight. Just before serving, remove pops from freezer and discard foil squares. Gently tear paper cups away from the fruit pops and serve immediately. WATERMELON-MINT FREEZE POPS MAKES 6 TO 8 POPS 4 cups cubed watermelon ¼ cup fresh mint leaves ¼ cup sugar ¼ cup fresh lime or lemon juice Place cubed watermelon in a blender or the bowl of a food processor along with mint leaves, sugar, and lime or lemon juice. Puree until well combined and smooth. Divide fruit puree between 6 to 8 (5-ounce) paper cups. (Alternatively, the mixture may be frozen in ice cube trays or in ice pop molds, if available.) Cut a 4-inch square piece of aluminum foil for each cup. Place a foil square over each cup to cover. Press around perimeter of cup to secure foil to cup. Using the end of a wooden popsicle stick, push through the center of each foil square into the fruit mixture to hold it in an upright position. Transfer cups to the freezer until frozen, at least 8 hours or overnight. Just before serving, remove pops from freezer and discard foil squares. Gently tear paper cups away from the fruit pops and serve immediately. Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved. For More Ways To Kick It Up A Notch Subscribe Here: https://www.youtube.com/user/emeril?sub_confirmation=1 Stay Connected With Emeril On: Instagram: https://www.instagram.com/emeril/?hl=en Facebook: https://www.facebook.com/Emeril/ Amazon: https://www.amazon.com/stores/EmerilLagasse/EmerilLagasse/page/C9077FD6-7285-4A34-AA59-FC3646A43590