Combine the sugar and water together in a small pot. Bring to a boil over high heat just until the sugar dissolves. Add the basil and stir. Remove from heat, cover and let cool to room temperature.

Strain to remove the basil.

Puree the blueberries, lemon juice and basil syrup in a blender or food processor.

Strain the mixture through a strainer and mash the solids with a spoon to extracts as much juice as possible. Discard the solids (I like the solids so did not strain mine...it's all about personal preference).

Whisk in the vodka.

Fill your popsicle molds leaving 1/4" at the top. If inserting wooden sticks into your popsicles, let the mixture freeze for about 45 minutes before inserting the sticks so they won't sink to the bottom of the mold. Freeze overnight.

Unmold by rinsing warm water over the individual molds briefly until the popsicle easily slides out. Plate and stick back in the freezer for a few minutes.