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Endless Poptails: Cherry Apple Whiskey Sour

Posted by on June 23 2011 in Desserts, Featured, Recipe

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.

Find more cocktail-popsicles on Endless Poptails

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11 Responses leave one →
  1. June 24, 2011

    you had me at “whiskey” =)

  2. June 24, 2011

    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!

  3. Bonnie permalink
    June 26, 2011

    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.

  4. June 29, 2011

    Bonnie-I use Progressive, less expensive and worked just fine. I skipped using the lid. The popsicles more difficult to remove with the lid .

  5. Miranda permalink
    August 4, 2011

    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.

  6. bakersroyale permalink*
    August 4, 2011

    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.

  7. April 17, 2012

    Has anyone tried subbing out the sugar for something else? Stevia or??

  8. Liz Taylor permalink
    June 3, 2012

    If you sub Stevia or artificial sweetener they might freeze harder. Sugar helps keep them soft.

  9. Mimi permalink
    June 16, 2012

    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

  10. June 16, 2013

    Holy moley! Very awesome.
    Liz

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