If you follow me on Twitter, you know I am super into popsicles and ice cream. But really, popsicles are where it’s at this summer. Especially boozy popsicles.
Between a small portion of Pimm’s No. 1 leftover from a friend’s move and a bumper crop of cucumbers from my Mom’s garden, these practically made themselves.
But boozy popsicles are teetotallers — add too much booze and they won’t freeze (although honestly if you end up with boozy slushy who is going to complain). The boozy popsicle primer recommends about 1 shot of booze per cup of liquid (1 shot = 3 tablespoons). But if there’s any boundary I’m going to push, it’s going to be the how-much-booze-can-I-possibly-put-in-these-and-have-them-still-work one. So I added a bit more than recommended here, and they froze up just fine.
They are not sweet, more like a cucumber popsicle with an edge.
Pimm’s Cup Popsicles
makes about 1.5 cups of liquid, which for me was 4 popsicles
1/2 a cucumber, peeled and seeds scraped out
1 cup of water
1 lemon, juice
6 tablespoons of Pimm’s No. 1
small handful of mint leaves (optional)
Roughly chop the cucumber.
Combine the cucumber, water, lemon juice and Pimm’s in a blender and blend for a few minutes, until very smooth (include mint leaves if using). Pour the mixture into your popsicles molds and freeze overnight.
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