Prep 20 mins
Cook 0 mins
This is dedicated to a great guy on this site named Martini Guy! Because of the alcohol amount in the pops they will not freeze to rock solid but they will freeze enough to serve as ice pops, you might also want to consider serving this as a slushy in a fancy glass. Fruity gins are best for this recipe. If you are making these into ice pops you will need 5 ice pop molds to hold about 1/3 cup each and 5 wooden popsicle sticks.
- 1 1⁄2 cups water
- 1⁄4 cup sugar
- 1⁄2 lemon, zest of
- 3 tablespoons gin
- 2 tablespoons dry vermouth
- 1 tablespoon Curacao
- In a saucepan simmer water, sugar and lemon zest until sugar is dissolved.
- Cool the syrup, then stir in gin, vermouth and Curacao; discard the lemon zest.
- Pour into molds and freeze until the mixture is slushy.
- Insert the sticks, then return to freezer.
Mmmm...yum yum. I made these into ice pops, first. But, they did not get that popular. Flavor was slightly on a watery side and too crumbly, we thought. So, as suggested on recipe, I took action plan B and made it all into slush,in which I added 2 tbs lemon juice. This went over so much better! Lovely cool blue color!