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!
