In a large saucepan combine the water, kaffir lime leaves, ginger, galangal, thai basil, lemongrass, lime or lemon juice, sugar and salt. Bring to a boil over high heat. Lower the heat to medium and continue to gently boil until reduced to about 3 cups and thickened to a light syrup consistency about 30 minutes. Strain to remove the solids and refrigerate the infusion for at least 12 hours or overnight.
Mix the berries with the herb-infused liquid. Pour into popsicle containers and freeze overnight before serving.