It's Happy Hour In Your Freezer: 5 Boozy Popsicle Recipes

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001_Image_6572Photographed by Mike Garten. Styled by Ali Nardi. Recipes by People's Pops.
As August comes to a close, and the last hours of summer tick by, take a moment this weekend and lick that final popsicle of the season. Better yet, slurp a boozy one you've frozen yourself. The five recipes ahead should help make saying goodbye to summer a little less bitter, and a lot more sweet.

This post was originally published on July 26,2014.

When the temps hike into the 90s (or, heaven forbid, the 100s) we long to just be still, close our eyes, and lick a popsicle. One laced with alcohol, preferably. Lucky for us, it is possible to visit the freezer for happy hour — any time or all the time.

We tapped NYC popsicle experts People's Pops (of cult-following fame) for the five easiest, booziest DIY ice treats (brain-freeze optional). On set, we wanted to eat every last one. No matter if you're more of a Blueberry-Moonshine or Spiked-Raspberry-Sweet-Tea type, prepare for a sugar rush of boozy bliss this weekend.

002_1-Image_6352-01Photographed by Mike Garten. Styled by Ali Nardi. Recipes by People's Pops.
Blueberry Moonshine
Makes 10 3 oz. pops

Ingredients
1 lb 6 oz (equals 4 3/4 cups) fresh blueberries
4 oz dark organic cane sugar
4 fl oz water
2 tbsp freshly squeezed lemon juice
1/3 cup (3 fl oz) moonshine

Instructions
1. Combine sugar and water in saucepan. Gently heat while stirring until sugar completely dissolves. Remove from heat, allow syrup to cool.

2. Rinse blueberries (pick out any stems or leaves) and puree them in a food processor. You should have about 2 1/4 cups (18 fl oz) of puree. Combine pureed blueberries, syrup, and lemon juice and taste. The precise amount of syrup and lemon juice needed will depend on how sweet the berries were to begin with. Stir in moonshine.

3. Pour into molds, add sticks, and freeze until solid, 4 to 6 hours. Unmold and transfer to plastic bags for storage or serve at once.
003_02-Image_6398-02Photographed by Mike Garten. Styled by Ali Nardi. Recipes by People's Pops.
Peach Vanilla Bourbon Pops
Makes 10 3 oz. pops

Ingredients
1 1/4 lbs (4 to 5 tennis-ball-sized) ripe to overripe yellow peaches
4 oz dark organic cane sugar
4 fl oz water
1-inch piece of vanilla bean cut lengthwise
2 tbsp freshly squeezed lemon juice
1/3 cup (3 fl oz) bourbon

Instructions
1. Combine sugar and water in saucepan. Gently heat while stirring until sugar completely dissolves. Remove from heat, add cut vanilla bean and steep for at least one hour. Remove vanilla bean once syrup tastes awesomely vanilla-y.

2. Rinse peaches and pat dry. With a paring knife, remove pits and stems. Lightly puree peaches, being sure to leave some texture. You should have about 16 fluid ounces of puree. Add 6 ounces of cooled vanilla syrup and bourbon, stirring well.

3. Pour into molds, add sticks, and freeze until solid, 4 to 6 hours. Unmold and transfer to plastic bags for storage, or serve at once.
004_03-Image_6426-03Photographed by Mike Garten. Styled by Ali Nardi. Recipes by People's Pops.
Spiked Raspberry Sweet Tea
Makes 10 3 oz. ice pops

Ingredients
¼ pound (1 cup) fresh raspberries
5 ounces dark organic cane sugar
1 ½ cup plus 2 tablespoons water
1 teaspoon loose black tea
3 fl oz vodka

Instructions
1. Bring 1 cup of water to boil, add black tea, and allow to steep for 5 minutes. Then, strain leaves from tea. Combine sugar and remaining water in saucepan. Gently heat while stirring until sugar completely dissolves. Remove from heat, allow syrup to cool.

2. Smash raspberries with a potato masher or the back of a fork. Add cooled syrup, tea, and vodka, then mix well. Taste and add a little more syrup if not sweet enough.

3. Pour into molds, add sticks and freeze until solid — 4 to 6 hours. Unmold and transfer to plastic bags for storage, or serve at once.
006_04-Image_6472-04Photographed by Mike Garten. Styled by Ali Nardi. Recipes by People's Pops.
Plum Rum Punch
Makes 10 3 oz. ice pops

Ingredients
1 1/4 pounds plums (about 12 small or 5 large), halved
4 ounces dark organic cane sugar
4 fl oz water
2 tablespoons fresh lime juice
1/3 cup (3 fl oz) dark rum (plus extra for drinking!)

Instructions
1. Combine sugar and water in saucepan. Gently heat while stirring until sugar completely dissolves. Remove from heat, allow syrup to cool.

2. Preheat oven to 350°F. Place plums cut-side-down on a cookie sheet, then roast until the skins and flesh have significantly softened, 20-40 minutes. Remove from oven and let cool.

3. Remove and discard pits and whiz the plums, skins and all, in food processor — though feel free to leave the puree somewhat chunky. You should have about 2 1/8 cups (17 fl oz) of puree.

4. Combine plums with lime juice, simple syrup, and rum. Taste and add more syrup or rum if needed. The mixture should be sweet, yet slightly tart.

5. Pour into molds, add sticks and freeze until solid, 4 to 6 hours. Unmold and transfer to plastic bags for storage, or serve at once.
007_05-Image_6481-05Photographed by Mike Garten. Styled by Ali Nardi. Recipes by People's Pops.
Strawberry Orange Blossom Sauvignon Blanc
Makes 10 3 oz. ice pops

Ingredients
1 ½ pounds fresh, ripe strawberries
5 ounces dark organic cane sugar
5 fluid ounces water
1 to 2 teaspoons orange-blossom water
7 ounces Sauvignon Blanc

Instructions
1. Combine sugar and water in saucepan. Gently heat while stirring until sugar completely dissolves. Remove from heat, allow syrup to cool.

2. Wash strawberries and remove the green leaves and stems. Lightly puree, and combine with 8 ounces of syrup. Add 1 teaspoon of orange-blossom water and 7 ounces of Sauvignon Blanc and stir well. If you want a stronger orange-blossom flavor, add an additional teaspoon.

3. Pour into molds, add sticks, and freeze until solid, 4 to 6 hours. Unmold and transfer to plastic bags for storage, or serve at once.
008_Image_6550Photographed by Mike Garten. Styled by Ali Nardi. Recipes by People's Pops.
See? We couldn't help ourselves.



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