by Genevieve Ko
From Fine Cooking #100, pp. 50-53
Take a childhood favorite (remember Popsicles?), add vodka (or bourbon or sparkling wine), and freeze. The result? The coolest new cocktail party of the summer.
The combination of ripe summer peaches and Prosecco makes for a sweet frozen treat that tastes a lot like the popular cocktail.
|Bittersweet Chocolate-Bourbon Pops
Dark chocolate and bourbon make for a truly decadent treat.
|Tips on chilly success:
Shape: Almost any mold—from classic cylinders to whimsical rockets— will work. Or keep it simple and use small wax-lined paper cups, which peel off easily.
Freeze: To ensure that the pops freeze firmly, make certain your freezer is set to 0°F.
Serve: You can pile a colorful selection of ice pops on a platter and pass it, or serve them individually in glasses (which do a good job of catching drips).
|Lemon-Vodka Cream Pops
A splash of citron vodka gives the classic cream pop a decidedly adult kick.
Photos: Scott Phillips