Bourbon Pops
- Level: Easy
- Yield: 4 to 6 pops
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 314
- Total Fat
- 1
- Saturated Fat
- 0
- Carbohydrates
- 74
- Dietary Fiber
- 4
- Sugar
- 66
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 3
- Total: 2 hr 20 min
- Prep: 20 min
- Inactive: 2 hr
Ingredients
Lemon-Mint Simple Syrup:
1 cup sugar
Peels from 1/2 lemon
2 tablespoons freshly picked mint leaves
Blueberry Smash Layer:
2 pints blueberries
2 tablespoons lemon juice
2 tablespoons bourbon
Lemon-Julep Layer:
1/2 cup lemon juice
1 heaping tablespoon bourbon
Directions
- For the lemon-mint simple syrup: Add 1 cup water and the sugar to a small saucepan over medium heat and bring to a simmer. Turn off the heat and add the lemon peels and mint. Allow to cool completely.
- For the blueberry smash layer: Add the blueberries, 6 tablespoons lemon-mint simple syrup and lemon juice to a blender. Puree until thoroughly combined. Add to a 2-cup liquid measuring cup. Stir in the bourbon and set aside.
- For the lemon-julep layer: Add 1/2 cup water, the lemon juice, 1/3 cup of the lemon-mint simple syrup and the bourbon to a 2-cup liquid measuring cup. Stir to combine and set aside.
- Add 1/2 cup blueberry smash to any ice pop mold you have, filling each mold halfway. Allow to freeze until solid, about 1 hour.
- Once the blueberry smash layer is frozen, top off the ice pop with 1/2 cup of the lemon-julep layer into each individual mold. Allow to freeze until solid, about 1 hour.
- Carefully remove the pops from the mold and serve.