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Here in London, summer is in full swing. Despite living far away from the grand American tradition of summer barbecues, I've faced no shortage of meat this summer, grilled outdoors over charcoal. London, in between the rain showers, is a great city for grilling—long, sometimes sunny days and a proliferation of houses with backyards has made for a great couple of months.
In between binging on hot dogs, though, I decided I needed something slightly more refreshing than a bacon cheeseburger, but equally representative of the quintessential flavors of summer. Blueberry and fresh basil, for me, are those flavors. Basil doesn't get enough credit for its versatility, and pairing it with summer blueberries brings out its soft, grassy sweetness and a minty buzz. These ice pops are as delicious as they are easy to make, and convenient to eat; the perfect summer treat.
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Ethan Frisch is the chef and co-mastermind behind Guerrilla Ice Cream. He's traveled around the world (30 countries, 5 continents) and worked as a pastry chef and line cook in some of NYC's great (and not so great) restaurants. He currently lives in London, where he really misses New York City tap water.
Max Falkowitz writes Serious Eats' weekly Spice Hunting column. He's a proud native of Queens, New York, will do just about anything for a good cup of tea, and enjoys long walks down the aisles of Chinese groceries.You can follow his ramblings on Twitter.
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