Endless Poptails: Cherry Apple Whiskey Sour
We ESers like our whiskey combinations and we’re betting you will too. Never mindful of the rules, this week we created a blasphemous bartending nightmare by skipping the shaker for some rotating blades. Yep, everything is headed for the blender including the whiskey. Um, please muffle all outraged screams until you have tried this. Along with the whiskey are some sweet cherries, tart apples and a lime to create a popsicle that will assist you with obtaining your daily fruit serving.
So while we may not be rule-minded we’re a thoughtful bunch and giving you two options for your whiskey. Sip it in a whiskey cocktail or get a lick of it in these Cherry Apple Whiskey Sour Poptails. Of course we recommend you try both.
Cherry Apple Whiskey Sour Poptails
Makes eight 2-and-1/4-oz. popsicles
· 3 cups cherries (weighing 1lb)
· 1 large green apple (weighing 6oz)
· 1 lime (weighing 3 1/2oz)
· 1 cup whiskey
· ½ cup of sweet and sour mix (homemade recipe follows)
1. Pit cherries; set aside. Peel away apple and lime skin and cut fruit into quarters.
2. Place all ingredients in a food processor or blender and process until mixture is pureed. Mixture will be thick.
3. Pour mixture into popsicle forms and freeze for about 2 hours or until mixture starts to solidify enough to hold a popsicle stick upright. Insert popsicle sticks and finish freezing popsicles overnight. To release popsicles run hot water on the outside of popsicle molds for a 2-3 seconds.
Sweet and Sour Mix
· 1/2 cup water
· 1/2 cup sugar
· 1 cup lemon juice
1. Place sugar and water in a sauce pan and heat until sugar dissolves. Add lemon juice and stir to combine. Set aside to cool before using.
you had me at “whiskey” =)
This is awesome!
I once baked some Jack Daniel’s into a peach crumble pie and was very pleased with the results, but I think next time, I”m gonna put booze in my popsicle recipe! Cherry, apple, and booze must be fantastic!
Quick question, what popsicle molds did you use for this? I like that it is simple, and with a wooden stick (vs plastic). Thanks!
Yes I’d like to know too what molds you use. I have found some from Norpro and Progressive. They look the same, but big difference in price.
Bonnie-I use Progressive, less expensive and worked just fine. I skipped using the lid. The popsicles more difficult to remove with the lid .
I made these this weekend and remember thinking “My word, that’s a lotta booze. If these freeze, I’ll eat my hat!” No hat-eating required: they won’t freeze solid for me! HOWEVER, they are delicious and make for a nice granita/adult slushie. I just spoon them out of the molds. I’d recommend freezing the mix in a shallow pan and then scraping it into frozen glasses to serve. The color is lovely too.
Miranda-I’m sorry to hear that they did not freeze for you. I’m not sure why since I’ve made this a few times and didn’t have that result. I will say, they melt faster than some other Poptails because of the high alcohol content. Although to mitigate that you can always add some plain yogurt to the mix for more body (keeping in mind that the color will not be as dark). In any case I’m glad you enjoyed the recipe.
Has anyone tried subbing out the sugar for something else? Stevia or??
If you sub Stevia or artificial sweetener they might freeze harder. Sugar helps keep them soft.
Hi, I was goofing off and tried making the mix for a trial run. I used a peeled red apple instead of the green and my cherries were kind of bright red, not deep red. Also I didn’t add the lime or the whiskey to the blender, figuring I’d puree the fruits first and then add the liquids.
But my puree turned kind of red/brown – the colour of tobasco actually.
Any idea why that may be? Could it be that the fruits started to oxidise without the lime and whiskey or do you think the colour of my fruits is to blame.
I’d really like to make this for friends on the weekend and would be really glad for some help. Thanks.
Mimi
Holy moley! Very awesome.
Liz
I gave these a try, and they are delicious! But mine didn’t freeze quite solid either. I was able to get most of them out of the molds, but they’re not nearly as solid as the virgin ones I made for my kids. Also, on mine, the fruit pulp all rose to the top (which winds up being the bottom of the popsicle), which gives them a layered look that yours don’t have. All cherry juice red at the tip and pulp at the bottom.
But I’m all for a popsicle where you can actually taste the booze! And you definitely can with these. Yay!
I’m wondering if you actually tried this recipe before posting. There is waaaaay too much alcohol to freeze! They’re also very sour. Whisky sours are much sweeter than this. I made recipe as written. Added 1 extra cup of sour mix and added 2/3 cup simple syrup. Extra sugar made the taste delicious, but still didn’t freeze! Going to try again with only 1/2 cup of burbon. Frustrating, disappointing and a waste of money as written.