Ideally, this pop would be savored on a front porch somewhere in North Carolina, surrounded by fireflies and the chirp of crickets and accompanied by the languorous strains of a bluegrass Dobro. But it’s pretty good even in a crappy apartment in the city. In a bizarre post-modern reversal, these days you can buy moonshine in the most discerning liquor stores (try the Catdaddy brand).
As when making any type of boozy pop, pour lightly, because alcohol — and moonshine in particular — makes the pops really fragile.
Crucial Read: How To Make Boozy Popsicles
- 4 3/4 cups blueberries
- 2/3 cup simple syrup
- 2 tablespoons freshly squeezed lemon juice
- 1/3 cup moonshine
- Pick out any stems or leaves from the blueberries and purée them in a food processor. You should have about 21/4 cups (18 fl oz) of purée.
- Combine the puréed blueberries, simple syrup, and lemon juice in a bowl or measuring pitcher with a pouring spout. Taste. The precise amount of simple syrup and lemon juice needed will depend on how sweet the berries were to begin with. Be aware that blueberries are one of the rare fruits that you don’t want to oversweeten because they tend to get sweeter as they freeze. Stir in the moonshine.
- If you wish, now is the time to strain out the skins by pressing the gloppy blueberry mixture though a colander or sieve using a wooden spoon, a rubber spatula, or your fist (blueberries stain skin, so those choosing the third route might want to wear gloves). Or don’t, and leave them in.
- Pour the mixture into your ice pop molds, leaving a little bit of room at the top for the mixture to expand. Insert sticks and freeze until solid, 4 to 5 hours. Unmold and transfer to plastic bags for storage or serve at once.
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