It is really hot outside. Hotter, even, because I do not have an air conditioner and insist on biking everywhere. So hot, in fact, that turning on two rounds is too much. The point is, it’s too hot to give a proper introduction to these popsicles.
Easy preparation + no heat sources involved + delicious + cold + ALCOHOLIC = all you need to know.
I followed Endless Simmer’s recipe almost exactly. As I don’t own (or seek to buy) popsicle molds, I froze my popsicles in shot glasses.
3 cups cherries, pitted (I do it by hand)
1 green apple, peeled
1 lime, rind removed
1 cup whiskey (I used Canadian Club)
1/2 cup sweet and sour mix (see below)
Shish-kabob sticks (or equivalent), cut into 3-4 inch sections
Cut the lime and apple into quarters. Add all of the ingredients to the blender and blend until all of the ingredients are fully mixed in and broken down. If you are using shotglasses as popsicle molds, I find it best to arrange the shotglasses on a cookie sheet or in a brownie pan first. Pour into your choice of popsicle molds and freeze for one to 1.5 hours, until the mixture has begun to solidify. Stick a stick section into the center of each mold, and let freeze for another 2 hours. To release the popsicle from the mold, simply run the mold under hot water for a couple seconds. Makes 30 shotglass-sized popsicles.
Sweet and Sour Mix
1 cup lemon juice (2-3 lemons)
1/2 cup water
1/2 cup sugar