Lemon Basil Shooters with Raspberries Recipe
Additional Information
Step 1
In small saucepan, combine 1 tablespoon chopped basil, sugar, water and salt. Cook over medium-low heat until boiling. Remove from heat; cool completely. Strain and discard basil.
Step 2
Cut half of pound cake into 1/2 in. thick slices. Reserve remaining cake for another use. Brush both sides of each slice with basil syrup. Cut into 3/4 in. squares. Place 1 square in bottom of each Mini Treat Pop Container.
Step 3
In small bowl, stir together lemon curd with remaining 1 tablespoon chopped basil until well combined. Spoon or pipe about 1-1/2 teaspoons over cakes.
Step 4
Spoon or pipe about 1 teaspoon whipped topping over lemon curd. Top with fresh raspberry. Brush raspberries with basil syrup. Garnish with additional chopped basil. Refrigerate until ready to serve.
Products
2 tablespoons finely chopped basil, divided + additional for garnish
1/4 cup granulated sugar
1/4 cup water
pinch of salt
1 - 10 ounce Pound Cake
1 - 10 ounce jar lemon curd
1 cup Frozen whipped topping (, thawed)
