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To make the basil sugar syrup, combine the sugar and basil leaves with 100ml/3fl oz of water in a saucepan. Bring to a gentle simmer until the sugar dissolves. Allow to cool, then strain and chill in the fridge.
To make the ice lollies, in a large jug combine the strawberry purée, gin, lemon juice and 100ml/3fl oz of the basil sugar syrup. Stir well to mix everything evenly.
Taste the mixture and adjust the sweetness or acidity if needed. Remember, freezing will mute the flavours slightly – so a touch more lemon or syrup can help the flavour pop.
If desired, place a few thin slices of strawberry or a basil leaf in each lolly mould for visual flair. Pour the mixture into silicone lolly moulds, leaving a little room at the top for expansion. Insert lolly sticks and freeze for at least 6 hours or until fully set.
Store in the freezer for up to 1 week (if they last that long!).