|2 servings||calories per servings 61||protein serving 0 g||carbs per serving 15 g||total fat per serving 0 g|
|Nutrition Facts||/ Per Serving|
|Total Fat||0 g|
|Saturated Fat||0 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||0 g|
|Monounsaturated Fat||0 g|
|Total Carbohydrates||15 g|
|Dietary Fiber||1 g|
Roughly chop, tear or thinly slice basil leaves.
Divide simple syrup, basil leaves, and lemon juice between the 2 peach puree jars. Add a few grains of kosher salt. Put on lid and SHAKE!
Remove lids. Cover each jar with plastic wrap or aluminum foil. Insert stick through center of the cover, and freeze overnight with the stick centered and in place.
When pop is fully frozen, partially dip jar in hot water to loosen, and gently pull pop by stick to remove. Eat as soon as possible, before pop melts. :)
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...