Endless Poptails: Caipirinha Popsicle
We’ve been keeping things simple, easy and familiar here with our Poptail series. But this week we are inviting a less familiar boozy guest, cachaca.
Start digging in the couch cushions and under the car seat like we did for spare change. You need this pure sugar cane rum in your life. More to the point, this is a must-try sweet and tart Poptail made easy with a limeade body, raspberry sweetness and a sour punch of kumquats.
Now for a little housekeeping. We’ve decided that since we still have a few orders to fill, we’re extending the Poptail series past what some people tell us is the end of summer. But not forever! Holla your order now or wait until next year for your Poptailing dreams to come true.
Raspberry and Kumquat Caipirinha Popsicle
- 1 pint raspberries
- 4 oz. kumquats
- 10 oz limeade
- 5oz cacaha
- Place raspberries and kumquats in a food processor or blender and process or blend until pureed, about 1-2 minutes. (Push through a medium strainer for a less pulpy popsicle). Add cachaca and process or blend until fully combined.
- 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.
*If you find the mixture is more tart in flavor than you prefer, add 2oz. of simple syrup to offset that.
- ·¼ cup water
- ·¼ sugar
- Place water and sugar in a sauce pan over medium heat. Heat and stir until sugar dissolves.
Find a ton more alcoholic popsicle recipes in Endless Poptails.