Mango-Basil Freeze Pops
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 sit for 15 minutes, then strain and discard the basil leaves. Transfer syrup to a heatproof bowl and refrigerate until well chilled.
When the syrup has chilled, place the cubed mango in the bowl of a food processor or a blender and puree, adding the syrup little by little until it is fully incorporated and the fruit mixture is very smooth.
Divide the fruit puree among 6 or 8 (5-ounce) paper cups. (Alternatively, the mixture may be frozen in ice cube trays or in icepop molds, if available.)
Stand and ice-cream stick or plastic spoon in the center of each cup.
Cut 6 pieces of aluminum foil about 4-inches square. Poke a small hole in the center of each foil square and place 1 square over each cup, pushing the stick or spoon handle through the hole to hold it in a straight upright position.
Stand the cups in the freezer and freeze until set, at least 8 hours or overnight. Remove the pops from the freezer and discard the foil squares.
Gently tear the paper cups away from the fruit pops and serve.
Recipe courtesy Emeril Lagasse, 2006