1.Strawberry Basil-2 lbs fresh strawberries, 3/4 cup sugar, 10 large fresh basil leaves, 1 tsp. balsamic vinegar,juice of 1/2 lime. Hull and wash strawberries and put in blender. Add the remaining ingredients until smooth. Pour into molds, add sticks , and freeze until solid , 4-6 hours.
2. Plain Yogurt, Dried Fruit And Nuts 20 ounces plain non-fat yogurt, 6 ounces of sugar, 1/2 cup of dried fruits and nuts. Blend yogurt until it liquefies, then add sugar until it disintegrates. Chop dried fruits and nuts into small pieces and add to yogurt in small quantities. Stir in slowly to prevent the fruits and nuts from sticking together. Scoop the mix into molds making sure to get an even amount of nuts and fruit into each mold. Insert sticks and freeze solid 4-6 hours.
3. Blueberry Lemonade 11/2 cups blueberries, 1/3 cup fresh lemon juice, 1/2 teaspoon fresh lemon zest, 2/3 cups of sugar, 2 1/2 cups of water. Rinse the berries them combine all ingredients in a blender on high until thoroughly and evenly pulverized. Hold a fine mesh strainer over a pitcher and strain the mixture by slowly pouring. Let the mixture rest until any froth has dissolved or remove it by spooning it off. Pour the liquid into molds and add sticks. Freeze until solid 4-6 hours.
4. Pineapple Chile 1 very ripe medium pineapple, 1 1/2 to 1 teaspoon of cayenne pepper, 1 cup water, 1/3 cup sugar. Peel and core pineapple. Separate fruit into thirds, set 1/3 aside. Cut the other 2/3 into cubes. Using a saucepan cover with water and simmer for 10 minutes. Set aside to cool, Meanwhile finely chop the reserved pineapple and set aside. Once cooked pineapple is cool, transfer to a blender. Add sugar and cayenne to taste. Blend together and pour into mold leaving a little space to add the reserved chopped pineapple to each cavity. Add sticks and freeze solid, 4-6 hours.
