I have been after the cocktail popsicle since last summer. Last summer when I was pregnant. Last summer when I couldn’t have a cocktail popsicle. Last summer when it was the hottest summer in my entire lifetime and I was huge and sweaty and achy. And I soooo needed a cocktail. This summer I got my cocktail popsicle. And I plan to fill my summer with a lot more of them.What’s not to love? Frozen booze on a stick. Come on. I got inspired by these popsicles. And also remembered how much I love Pimm’s. Then there were loads of fresh ripe delicious looking strawberries in my fridge after the farmers market on Saturday. Naturally these things needed to meet.I ate 3 of these that night. Just like that. Luckily the baby was soooo tired from her first baseball game that she slept for a long time. These babies were strong. Ok so maybe my tolerence is pretty low these days, but they’ve got some serious kick. If you want to lessen the kick go ahead and use all Pimm’s and skip the bourbon. But seriously the bourbon makes them majorly delicious. I could probably eat like 6 of these if I wasn’t worried about getting my breastfeeding baby drunk. These are a great reason to go buy popsicle molds. Or get your parents to dig out the mid 90’s tupperware molds they have hidden away in their kitchen. and promptly fill them with a boozy popsicle.
Pimm’s Strawberry Popsicles
Makes 10-12 large popsicles, my molds were smaller so it made 16-18
1 cup Pimm’s No. 1
1/4 cup bourbon
1 can flat San Pellegrino grapefruit soda
1/2 cup mint simple syru(recipe follows)
juice of 1 lime
1/2 cup pureed strawberries
1. Mix Pimm’s, bourbon, soda, mint syrup and lime. Set aside. In a blender or food processor puree enough strawberries to yield a half cup of puree(will vary based on the size of your berries). Mix puree into Pimm’s mixture. Pour into popsicle molds, leaving about 1/4 inch from the top of mold. Freeze for 2 hours until firm enough to insert stick. Freeze for another 4 hours.
Mint Simple Syrup
1 cup water
1 cup sugar
1/2 cup loosely packed mint leaves
1. Heat water, sugar and mint over medium heat until sugar dissolves. Remove from heat and steep for 20 minutes. Strain through mesh sieve to remove mint leaves.
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