Posted by bakersroyale on June 23 2011 in Desserts, Featured, Recipe
We ESers like our whiskey combinations and we’re betting you will too. Never mindful of the rules, this week we created a blasphemous bartending nightmare by skipping the shaker for some rotating blades. Yep, everything is headed for the blender including the whiskey. Um, please muffle all outraged screams until you have tried this. Along with the whiskey are some sweet cherries, tart apples and a lime to create a popsicle that will assist you with obtaining your daily fruit serving.
So while we may not be rule-minded we’re a thoughtful bunch and giving you two options for your whiskey. Sip it in a whiskey cocktail or get a lick of it in these Cherry Apple Whiskey Sour Poptails. Of course we recommend you try both.
Since our French neighbours enjoyed Pimms so much at our Ruby Wedding party I think I’ll try these when we’re there in May. I’ll report back on their success.
Cherry Apple Whiskey Sour Poptails
Makes eight 2-and-1/4-oz. popsicles
· 3 cups cherries (weighing 1lb)
· 1 large green apple (weighing 6oz)
· 1 lime (weighing 3 1/2oz)
· 1 cup whiskey
· ½ cup of sweet and sour mix (homemade recipe follows)
1. Pit cherries; set aside. Peel away apple and lime skin and cut fruit into quarters.
2. Place all ingredients in a food processor or blender and process until mixture is pureed. Mixture will be thick.
3. Pour mixture into popsicle forms and freeze for about 2 hours or until mixture starts to solidify enough to hold a popsicle stick upright. Insert popsicle sticks and finish freezing popsicles overnight. To release popsicles run hot water on the outside of popsicle molds for a 2-3 seconds.
Sweet and Sour Mix
· 1/2 cup water
· 1/2 cup sugar
· 1 cup lemon juice
1. Place sugar and water in a sauce pan and heat until sugar dissolves. Add lemon juice and stir to combine. Set aside to cool before using.
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