Thursday, August 4, 2011

Popsicles + Whisky = Party

So I don't know if you've noticed, but, occasionally, summertime is hot. I'm talking sticky haired, sweaty-socked, jean-shorts-must-be-peeled-off hot. Thanks a lot, August.

You know what's not hot? Being at a crowded party with sticky hair, sweaty socks, and jean shorts that are stuck to your legs (not that I know from experience. Psh. I'm just saying).

It turns out, I happen to have a remedy for sweltering summertime jean-short-wearing parties, and it's called homemade popsicles.


What's that you say? Popsicles are for kids? Oho. O-HO! When's the last time you gave a child a peach popsicle with whiskey in it?

Yeah. I said whiskey. That's what I thought.

Make these. If you have a blender or food processor, these take mere minutes to put together. They're sweet and creamy and chilly, not to mention the loveliest shade of peach. So make some simple syrup and invest in a few popsicle sticks. You'll be the coolest host on the block.



Whiskeyed Peach Popsicles

Ingredients:

  • 4-5 ripe peaches
  • 1/2 cup greek yogurt (nonfat or regular)
  • 1 tablespoon fresh lemon juice
  • 1 cup water
  • 1 cup sugar
  • a handful of fresh ginger, cut into small pieces (it's okay to leave it unpeeled)
  • 3 tablespoons whiskey
Directions:

First, make a ginger simple syrup: Combine the water, sugar, and ginger in a small pot over a high flame. Once the mixture boils, turn off the heat and let the ginger steep in the cooling syrup for a half hour. Strain the ginger from the syrup and place the syrup in the fridge to cool. (Note: if possible, do this step ahead of time - it really speeds up the popsicle-making process. Simple syrup will last weeks in the refrigerator).

Cut the peaches, working around the pit, into wedges (no need for nice, even pieces... if the peaches start to fall apart, that's fine). Then, peel the skin from each wedge. (If this is too difficult because the peaches are too ripe, don't worry about it. A bit of peach skin never hurt anyone. Or any popsicles, for that matter.)

Put the peach pieces into a food processor with the yogurt, lemon juice, whiskey, and about 3/4 cup of simple syrup (more if the peaches are under ripe, less if they're super sweet). Pulse until well-mixed.

Pour the mixture into small plastic cups (I used 3 ounce plastic solo cups. It's nice to know that solo cups have a place in my life, even after college.) and put the cups in the freezer to chill. After an hour of chilling time, stick one popsicle stick into each cup, and put the cups back in the freezer. Let the popsicles chill overnight to fully harden. When you want to eat one, run the plastic cup under a bit of hot water to loosen popsicle, and the pop should twist right out. Enjoy with good weather and a bunch of free time.

Makes about 15 small (3-ounce) popsicles.

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