As occasionally happens, I was invited to review this little volume:Alcoholic popsicles? How is that even possible? I had to know, so I said, “heck yeah, send me that book” and they did. (I am under no obligation to give it a good review, though–only honest opinions here.)
Author Erin Nichols has a sprightly writing style that reminded me somewhat (dare I say it) of my own blatherings, so that was a point in her favor. The answer to the “how on earth can alcohol freeze” question, by the way, is that one cooks most of the alcohol out of the booze which enables it to freeze while retaining the flavor.
So far, so good. Next I went on a search for popsicle molds, which should have been easy to find here in the middle of July. Not so much. Everyone, including me, said “I used to have those Tupperware popsicle molds…” Fine, but you don’t anymore, do you? Mine went to Goodwill years ago and Tupperware doesn’t even sell them anymore, apparently, at least I couldn’t find them on their Web site. Fortunately Bed, Bath & Beyond came through with two different styles at reasonable prices, so I assembled my ingredients and commenced to freezing.
I had most everything for Red Wine Sangria, so I decided to try it first. I chopped my fruit, added red wine (a nice Merlot Kerri brought over for our Spurtle video shoot) and flattened seltzer water per instructions, then set my little babies in the freezer to firm up.
Note the nifty little built-in straws so you can slurp any melted goodness out of your handle. Popsicle technology has clearly progressed since I was a kid.
Twenty-four hours later, it was time to unmold and taste. It was pretty……but the flavor was…well, to be perfectly honest, it was kind of disgusting. I don’t think red wine was really meant to be frozen.
However. I washed that ickiness out of the mold and tried again with a mimosa. And that, my friends, was a different story! Yummy, orangey frozen goodness.
Disclaimer: The recipe was actually for a bellini, but I didn’t have any peaches. I did have a pile of those little cutie oranges, though, and three segments fit perfectly in a mold. And while we’re in true confession mold, I didn’t have the heart to flatten my champagne, so I used sparkling cider.
So it contained no alcohol, wasn’t a proper recipe, and to top it all off I accidentally stuck the wrong end of the handle in the thing. You could consider that a failure, but I don’t think so. I never would have considered making popsicles of any kind without this book and Poptails is vastly entertaining reading even if you don’t make any of the treats in it.
I’ll try again with less expensive champagne than the bottle in my fridge and there’s a German Chocolate Cake made with creme de cacao and a few other goodies that sounds delicious. Oh, and as long as you don’t dilly-dally around when consuming one’s frozen treat, the handle works just fine upside down. So there.