By M. Carrie Allan
Special to The Washington Post
One June evening I watched a group of kids sprinting pell-mell down our street, racing each other to the Good Humor truck near the playground.
I wandered down the street to the van, where, after some deliberation between the Creamsicle and a red-white-and-blue rocket thingy, I bought a Drumstick, that vanilla ice cream treat that has dunked its head in peanuts.
When I unwrapped it, I found it was freezer-burned. Thomas Wolfe was right: You can’t go cone again.
But maybe I could drag those summery novelties into adulthood?
I barely hit the tip of the ice pop with those recipes, and you could make hundreds of variations.
If you’re feeling like experimenting, just follow the rules: Ethanol freezes at a lower temperature than water, but assuming your freezer is set at 0 degrees Fahrenheit (it should be) and you keep your pops’ syrup mix at 10 percent alcohol by volume or under, you (and your popsicles) should be solid. Two and a half cups of liquid is a little more than enough to fill six three-ounce popsicle molds. Assuming you’re working with a spirit that’s around 40 percent alcohol, holding it to no more than one-fifth of your mix (or half a cup) will keep you in the safe zone. Go much higher on the alcohol, and your ‘sicles will end up more slushy. (Not that there’s anything wrong with a slushy, but you’ll have trouble keeping it on a stick. Which is the point here: waving your boozesicle smugly at passing young people, with their big dreams and their emojis.)
When my Gin & Tonicsicles came out of the freezer, it occurred to me: I could also just use one as the ice in an actual G&T.
It seemed a crazy idea, like some weird booze turducken, but now we can use the popsicles to gently stir our G&Ts as we sit on our mortgaged front stoop and watch the tweens roll by. Now, when I see them running for the Good Humor truck, I think yes, yes, you scamps have the whole summer – your whole lives! – still ahead of you.
But we, we have a freezer of our own.
Paloma Pops
This frozen riff on one of Mexico’s favorite cocktails combines grapefruit, lime, tequila and a dash of salt. A dash of hot sauce is a nice touch as well, if you like spice. Don’t increase the amount of tequila, or the pops won’t freeze. We used Ting, a Jamaican grapefruit soda, but San Pellegrino Pompelmo also works nicely.
You’ll need a 6-well popsicle mold (3-ounce-each capacity) with sticks.
1 cup ruby red grapefruit juice
3⁄4 cup grapefruit soda (see headnote)
2 tablespoons fresh lime juice (from 1 lime)
2 tablespoons agave syrup or simple syrup (see NOTE)
2 tablespoons water
1⁄2 cup blanco tequila
Two pinches salt
Dash or two of hot sauce (optional)
Combine the grapefruit juice, soda, lime juice, agave or simple syrup, water, tequila, salt and the hot sauce, if using, in a large liquid measuring cup, stirring until the salt has dissolved. Pour the liquid into the molds and insert the sticks. Freeze overnight.
To loosen from the molds, run a pop in its mold briefly under hot water, and gently slide it free.
NOTE: To make a simple syrup, combine 1 cup of sugar and 1 cup of water in a small saucepan over medium heat, stirring until the sugar dissolves. Bring to a low boil, then cool. Transfer to a heatproof container. Once it has cooled to room temperature, cover tightly and refrigerate until chilled through; store indefinitely.
Nutrition Per pop: 100 calories, 0 g protein, 13 g carbohydrates, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 50 mg sodium, 0 g dietary fiber, 12 g sugar
6 servings
Gin &Tonicsicles
Here, a summer cocktail classic becomes a frozen novelty for adults, with juniper notes enhanced by a special soda. If you can’t find it (see below), don’t worry; these pops are tasty with straight tonic water as well.
You’ll need a 6-well popsicle mold (3-ounce-each capacity) with sticks.
We used Dry brand Juniper Berry Soda.
1 cup tonic water
3⁄4 cup Dry brand Juniper Berry Soda (may substitute the same amount of extra tonic water)
1⁄2 cup dry gin
2 tablespoons fresh lime juice (from 1 lime)
Dash Angostura bitters
2 to 3 tablespoons simple syrup (see note)
Combine the tonic water, soda, gin, lime juice, bitters and simple syrup (to taste) in a large liquid measuring cup, stirring to combine. Pour the liquid into the molds and insert the sticks. Freeze overnight.
To loosen from the molds, run a popsicle in its mold briefly under warm water and gently slide the pop free.
Note: To make a simple syrup, combine 1 cup of sugar and 1 cup of water in a small saucepan over medium heat, stirring until the sugar dissolves. Bring to a low boil, then cool. Transfer to a heatproof container. Once it has cooled to room temperature, cover tightly and refrigerate until chilled through; store indefinitely.
Nutrition Per pop: 80 calories, 0 g protein, 9 g carbohydrates, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 5 mg sodium, 0 g dietary fiber, 8 g sugar
6 servings
Strawberry-Aperol Pops
The combination of strawberries and citrusy, lightly bittersweet Aperol is a beautiful one, tasting of summer. You can substitute Campari for a slightly more bitter variation.
Don’t increase the amount of alcohol, or the pops won’t freeze fully. You’ll need a 6-well popsicle mold (3-ounce-each capacity) with sticks.
Make ahead: The strawberries need to macerate for 1 hour. The pops need to be frozen overnight.
11⁄2 cups fresh hulled, sliced strawberries
1⁄2 cup sugar
1⁄2 cup water
1⁄2 cup Aperol (may substitute Campari; see headnote)
1⁄4 cup dry vermouth
Place the strawberries in a bowl. Cover with the sugar and allow to sit for an hour, until the sugar draws out the berries’ juices.
Transfer the mixture to a blender along with the water, Aperol and vermouth. Puree on high speed, then strain through a fine-mesh strainer, using a spatula to push through and extract as much liquid as possible. Discard the solids.
Pour the strained liquid into the molds and insert the sticks. Freeze overnight. To loosen from the molds, run a popsicle in its mold briefly under hot water and gently slide the popsicle free.
Nutrition Per pop: 160 calories, 0 g protein, 27 g carbohydrates, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 0 mg sodium, 0 g dietary fiber, 26 g sugar
6 servings
Honey Chartreuse Pops
These tart and citrusy pops bring together honey, gin and green Chartreuse; a touch of salt highlights the flavors nicely.
You’ll need a 6-well popsicle mold (3-ounce-each capacity) with sticks.
11⁄2 cups honey syrup (see NOTE)
1⁄2 cup fresh lemon juice (from 2 or 3 lemons)
1⁄3 cup fresh lime juice (from 2 or 3 limes)
1⁄3 cup dry gin
1⁄2 cup water
2 tablespoons green Chartreuse
2 pinches salt
Combine the honey syrup, lemon and lime juices, gin, water, Chartreuse and salt, stirring until the salt has dissolved. Pour the liquid into the molds and insert the sticks. Freeze overnight.
To loosen from the molds, run a pop in its mold briefly under hot water and gently slide it free.
Note: To make the honey syrup, combine 3⁄4 of cup water and and 3⁄4 cup of honey in a small saucepan over medium heat, stirring until the honey has dissolved. Let cool thoroughly before using.
Nutrition Per pop: 190 calories, 0 g protein, 39 g carbohydrates, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 50 mg sodium, 0 g dietary fiber, 37 g sugar
6 servings
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