In a saucepan over medium heat, combine one cup of water, the sugar, and basil leaves. Bring mixture to a simmer, stirring until sugar dissolves. Let the mixture cook for about 10 minutes, stirring often. Remove basil leaves and set aside to cool.

Process the strawberries in a food processor or blender. (Strain strawberry puree through a sieve to remove the seeds, if you'd like.) Combine strawberry puree with lemon juice, basil simple syrup, and remaining cup of water.

Pour the mixture into a 10-count popsicle mold. Freeze for at least 4 hours, or overnight. Enjoy!