Difference between revisions of "GGZ Boozesicles"

Latest revision as of 14:52, 30 August 2009

These delicious alcoholic popsicles made their debut at the The Good Decision Party of 2009, where many fine decisions were made under the influence of awesome. Of the many varieties of awesome served that night, these classy boozesicles were a clear favorite with the crowd. Recipes originally swiped from Fine Cooking Magazine, with a few minor modifications by Zahnnie to ensure better unmolding.

Bellini Pops (Makes 10 boozesicles)

Ingredients:

~ 1 lb ripe peaches (about 4 medium sized ones ought to do the trick)

0.75 cup granulated sugar

2.25 tsp fresh lemon juice

1.5 cup Prosecco

Tools:

Blender

Medium saucepan

Pyrex liquid measuring cup

Popsicle molds

Pit and chop (peeling is optional - peach skins give a nice texture) ye olde peaches and plop them into the pot with the sugar and lemon juice. Crank up the head and bring that to a boil and then turn down to simmer for 10 to 15 minutes. Stir and simmer until they become thick, chunky, and syrupy. Pour the contents of the pot into the blender and grind until smooth. Add in the Prosecco and pulse it briefly to incorporate it. Let the mixture cool down to room temp, then chuck it in the fridge to get cold. Once the mixture is cold and thick, pour it into the popsicle molds and freeze for up to 3 days (they unmold much easier if you let them freeze for several days).

Bittersweet-Chocolate Bourbon Pops (Makes 8 boozesicles)

Ingredients:

0.5 cup granulated sugar

3.5 oz bittersweet chocolate (70 to 72% cacao)

2 tbsp Dutch-processed cocoa powder

1 tiny pinch table salt

2 tbsp tasty bourbon (don't buy crap - people can tell)

2 cups water

Tools:

Medium saucepan

Whisk

Pyrex liquid measuring cup

Popsicle molds

Chop up the bittersweet chocolate and put it in the saucepan along with the cocoa powder, salt, and water. Crank up the heat and bring it to a boil, while whisking constantly so it doesn't get stuck. Pour it into the Pyrex measuring cup and let it cool at room temp for 30 minutes. Whisk in the bourbon and pour into popsicle molds. Again, freeze for up to 3 days (it will unmold better).

Lemon-Vodka Creamsicles (Makes 8 boozesicles)

Ingredients:

3 or 4 whole lemons

1 cup heavy cream

1 cup whole milk

0.5 cup granulated sugar

1 tiny pinch table salt

2 tbsp Citron vodka

Tools:

Lemon reamer (heh heh. Ream)

Vegetable peeler

Medium saucepan

Strainer (optional, if you want to keep the lemon zest frozen into the pops, you don't need to strain it)

Pyrex liquid measuring cup

Popsicle molds

Using the veggie peeler, peel all the zest off the lemons (peel smaller if you wish to have zest pieces in your pops). Set the zested lemons aside. Put the lemon zest into the saucepan along with the milk, cream, sugar, and salt. Flip the heat onto medium and carefully bring to a simmer (heating dairy is tricky - watch out that it doesn't froth up and go everywhere when you turn around for a second), stirring every once in a while to dissolve the sugar. Once heated, turn off the heat and let the mixture steep for 20 minutes at room temp. Take the zested lemons you set aside earlier (remember those?) and squeeze out 2/3 cup lemon juice from them. Pour the lemon juice into the cream mixture in a slow steady stream (like peeing. You don't want to dump it in all at once lest you get a curdling effect). Stir in the vodka. Strain the mixture into the Pyrex measuring cup, making sure to press down on all the solids to get as much of the liquids out as possible (this step is optional if you want zesty boozesicles). Pour into the popsicle molds and freeze for up to 3 days.

MMMMM BOOZESICLES. I especially love them now that I am living in Arizona because they combine my constant desire for cold refreshment with my alcoholism. Thanks Steph! I <3 you!