Place all ingredients in a large pot. Bring to a boil, stirring constantly. Turn down the heat to medium and cook for 10-15 minutes, until the strawberries soften. With an immersion blender, pulse until slightly smooth, but make sure to leave some chunks of strawberries.
Remove the mixture from the heat and place in a glass bowl and in the fridge to cool off, about 30 minutes.
Once cooled, place in popsicle molds and freeze over night. To remove popsicles from mold, dip the mold into a bowl of warm water for 15 seconds, then gently wiggle the popsicle stick side to side and they should slide right out.
Recipe by Keys to the Cucina at http://keystothecucina.com/2014/06/13/strawberry-basil-popsicles/