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Recipe

Lemon-Herbsaint Poppers

Ellen Silverman

Servings: 8

These are great served at a cocktail party or a garden party, passed around on a platter with small demitasse spoons. They’re bright yellow and taste of citrus with the unmistakeable anisey twang of Herbsaint. Herbsaint is a New Orleans creation that debuted right after the repeal of Prohibition, crafted to take the place of outlawed absinthe and imported Pastis.

Visit our Drinks & Entertaing page for more refreshing cocktail recipes.  

Ingredients

  • 2  (1/4-oz.) packages plus 1 tsp. powdered unflavored gelatin (2 Tbs. total)
  • 1/2 cup granulated sugar
  • 1 cup club soda
  • 1/2 cup fresh lemon juice (from 4–6 lemons)
  • 3 Tbs. Herbsaint

Preparation

  • Pour 1/2 cup of cold water into a small bowl, sprinkle the gelatin on top, and set aside.
  • Bring the sugar and an additional 1/2 cup of water to a boil in a small saucepan and immediately turn off the heat. Stir the club soda, lemon juice, and Herbsaint together in a medium bowl. Stir the gelatin mixture into the warm sugar water, whisk until dissolved, and then pour into the bowl with the club soda, stirring to combine.
  • Pour the mixture into an 8-inch-square baking dish or small shot glasses, cover with plastic wrap, and refrigerate until set, about 3 hours or overnight.
  • Set a glass with hot water on your work surface. Dip a paring knife into the hot water and use it to cut the pan of jelled Herbsaint into 1-inch squares. Place a burner on low heat and hold the baking dish over the burner for a split second to release the cubes from the pan. Invert the pan onto a cutting board or platter; the cubes should pop right out (if serving the Herbsaint Poppers in shot glasses, serve as is with a small spoon.)

Make Ahead Tips

Store the poppers in the refrigerator in an airtight plastic container or in the baking dish covered with plastic wrap for up to 1 week.

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