So, it maybe slush-snowed yesterday and maybe it’s been kind of freezing around here, but I made popsicles anyway…cause, why not? Especially when these pops combine a seasonal gem like cranberries, herbal mint, and a hit of warm bourbon for good measure. The pops freeze up with an almost sorbet-like texture and turn out the best jewel-toned berry hue. I mean, I’ll just pull on my f-ugg boots and add another layer in the form of a cardi coat to get my pop-tail on…weather be damned, I don’t even care.
Cranberry Mint + Bourbon Ice Pops
Makes about 10 servings.
As always, these pops are not SUPER boozey since alcohol inhibits freezing…meaning too much booze will result in slush…which isn’t really a bad thing, but it won’t result in a pop. Also, I use THIS ice pop mold.
12 ounces of fresh or frozen cranberries
1/4 cup mint leaves
1 cup sugar
1 1/2 cups water, divided
1 1/2 ounces (3 tablespoons) bourbon
In a saucepan combine the cranberries, mint, sugar, and 1/2 cup water. Heat until it comes to a boil, the sugar dissolves, and cranberries pop. Remove from the heat and press the mixture through a fine mesh sieve into a bowl. Whisk in the remaining water and the bourbon. Allow to cool to room temperature and pour into ice pop molds. Freeze 1 hour before inserting the stick, then continue to freeze for several hours until solid. [/recipe]