Ahh, summer. The end of beach days and cookouts may be fast approaching, but we still have a three-day weekend to celebrate. If you're looking to cool down with a kick this Labor Day, Erin Nichols' book Poptails gives you 60 recipes for boozy ice pops perfect for the over-21 crowd.
If you're watermelon obsessed like I am, check out the recipe for Wicked Watermelon pops after the jump:
• 1 cup prepared watermelon liqueur, such as Watermelon Pucker (see below)
• 1/2 cup simple syrup (see below)
• 1 cup watermelon puree from a seedless melon
1. Prepare and chill the watermelon liqueur and the simple syrup:
Start with 1 1/4 cups of liqueur and heat on high in a 2-quart heavy bottomed pot. Once it starts to bubble, set timer for 2 minutes. Remove from heat directly into heat-safe bowl and chill. For more details, see page 10 of Poptails.
Add equal parts sugar and water to a pan. Heat until sugar is completely dissolved, then chill. For more details, see page 14 of Poptails.
2. In a medium bowl, combine the watermelon liqueur, simple syrup, and watermelon puree.
3. Carefully divide the mixture equally among your ice pop molds. Do not fill the molds to the top. Leave a small amount of space to allow for expansion when the liquid freezes.
4. Top with ice pop sticks or reusable ice pop tops with attached sticks. Let the pops freeze for at least 24 hours.
5. To unmold the pops, run individual molds under warm water for up to a minute. For more details, see page 16 of Poptails.
Have you made boozy pops before? Share in the comments or tweet us at @DIYBoston!
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Melissa Massello is a newspaper journalist turned startup junkie and lifelong Bostonian who prides herself on her do-it-yourself attitude. From making her prom dress out
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