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.