Spiked Summer Pops & Slush

SPIKED SUMMER POPS & SLUSH

Blueberry Julep

Makes 6 Preparation time: 10 minutes, 30 minutes infusing Freezing time 6 hours

Ingredients 1/2 cup superfine sugar 4 sprigs mint 2 cups blueberries 6 tablespoons bourbon

Use the whole mint sprigs, stalks included, for a good minty hit.

Place the sugar and mint in a saucepan with 1 cup water and slowly bring to a boil, allowing the sugar to dissolve. Let simmer gently for 5 minutes, then remove from the heat and allow to infuse for 30 minutes.

Place the blueberries and bourbon in a food processor or blender, and pour over the syrup, mint sprigs included. Blitz until completely smooth. Pour into six popsicle molds.

Place the molds in the freezer. Let set for 2 hours, insert the popsicle sticks, and allow to freeze until completely solid (about 4 more hours).

Recipes from: Poptails OVER 40 ALCOHOL-INFUSED POPSICLES, ICES, AND SLUSHES

By Laura Fyfe

Combining classic cocktails with the fun of popsicles, poptails are the latest trend. With mouthwatering recipes from creamy Irish Coffee, fruity Appletini and exotic Flamingo Fling , discover new ways to enjoy your favorite spirits and entertain with style.

Laura grew up in Scotland. She is a trained chef, specializing in French cuisine. Now a food writer and stylist, she loves nothing more than feeding family and friends and growing vegetables in her small London garden.

Barnes & Noble

Directions :

The Jaliscito: Fresh tropical, and full of Mexican color. This poptail is really delicious served as a slush.

Put the sugar and lime zest in a saucepan with 1 cup water. Place over low heat. Gently bring to a simmer, allowing the sugar to dissolve. Let bubble gently for 5 minutes, remove from heat, and pour in the lime juice.

Place the chopped watermelon in a

www.livingwellmagazine.net July 2019

The Jaliscito Serves 6 as a slush preparation time: 10 minutes Freezing time: 6 hours

Ingredients 1/2 cup superfine sugar grated zest of 1 lime 1/3 cup lime juice (from 3 or 4 limes) 2 cups chopped watermelon 6 tablespoons tequila 2 tablespoons Grand Marinier 2 tablespoons agave nectar

food processor or blender, add the lime syrup, tequila, Grand Marnier, and agave nectar and blitz until well combined.

Pour into a freezer-safe container, cover, and place in the freezer for up to 6 hours, giving it a good stir every 2 hours. Remove from freezer, blitz in a food processor or blender, and pour into glasses. Allow to thaw a little (approximately 10 minutes), then serve.

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