Fennel Infused Gin & Tonic Popsicles
Serves 6, Ingredients
12 oz Tonic Water2 oz Gin¼ cup Lime juice¼ Fennel bulb, plus leaves1T Honey1T Whole Black Peppercorns
Method:
1 Pink Grapefruit, sliced
Dice the fennel bulb and combine with the gin, let infuse overnight. Save the feathery fennel leaves for adding later.
Strain the diced fennel from the gin and mix together with the tonic water and lime juice. Add honey to your preferred sweetness level.
Slice the grapefruit into whatever size fit your popsicle molds.
Place grapefruit slices, fennel leaves, and peppercorns into molds, then top with the liquid mixture.
Attach popsicle sticks and place in the freezer until solid.
Blackberry Rose Popsicles
Serves 6, Ingredients
2 cups Rose Tea, chilled1 cup Blackberries¼ Cup Cacao Nibs1T Honey
Method:
Combine the rose tea with honey, to desired sweetness.
Place blackberries into molds.
Pour tea mixture over the berries and freeze until slushy, about 20 minutes.
Remove molds from freezer and add 1 tablespoon of cacao nibs to each popsicle, if done earlier they will sink to the bottom.
Attach popsicle sticks and place in the freezer until solid.
Watermelon Hibiscus
Serves 6, Ingredients
1 cup Watermelon juice, fresh1 cup Hibiscus Tea, chilled¼ Cup Lime juice1T HoneyAssorted edible flowers
Method:
Mix the watermelon juice, hibiscus tea and lime juice together.
Add the tablespoon of honey, or to your preferred sweetness level.
Have an edible ikebana moment and arrange the flowers into popsicle molds. Keep in mind that blossoms and petals are yummier than stem heavy flora.
Pour the juice mixture over the flowers. If everything floats to the top, remove the blossoms and freeze the molds until slushy and place the blossoms back with a utensil.
Attach popsicle sticks and place in the freezer until solid.
Story by Ashley Tarr & Danielle Wallis, photographed by Ashley Tarr, styled by Danielle Wallis—Want more secret recipes? Let us know on Twitter. Let’s make more deliciousness together!
