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Endless Poptails: Limoncello and Raspberry Whiskey Sour

Posted by on June 8 2012 in Desserts, Featured, Recipe

Sometimes I’m so over myself, not in the teenage angst or a depressive sort of way. Just over the madness and procrastination I create from going from frenetically over-committing to complete laziness. This poptail was slated for Wednesday, then Thursday, now it’s Friday — apologies BS. But here’s the thing: when it comes time to deliver I give it my best. I never half-ass shit. This doesn’t always work out so well, since if it flops — well, I’m dead against the wall. But sometimes, like this time, it works out well in the most awesome way.

I know bragging is not en vogue, but I’m not bragging. I threw together some flavors and booze and the ingredients did the rest by blending and playing well with one another. The whiskey evens out the bite of the limoncello, especially if you buy storebought limoncello that can sometimes taste like cough syrup.  The raspberries provide a tart balance to the sour lemons and it makes for one cool floating layer. That’s right, you can make this with the raspberry layer floating since its lighter in volume than the limoncello layer.

Oh, and no sticks required, for this poptail. It’s Have Your Way Friday – yeah, for real. No bullshit, okay, kinda  – excuse the snypatic misfire of my brain. I lamed out and forgot them. Sticks or not – these are still totally edible! Cheers!

Limoncello and Raspberry Whiskey Sour

Makes 12 2.5 oz popsicles

Ingredients:

  • 1 pint of lemon sorbet
  • 4 oz of limoncello
  • 2 oz of whiskey
  • 2 ¼ oz raspberries (about ½ cup or 16 regular size raspberries)
  • 4 oz lemonade
  • 1/2 oz whiskey

Instructions:

  1. Place lemon sorbet, limoncello and whiskey in a blender and process until smooth. Set aside.
  2. Place raspberries, lemonade and whiskey in a blender and process until smooth. Pour raspberry mixture into liquid measuring cup or a cup with a spout for easy pouring.
  3. Fill wells ¾ of the way up with limoncello mixture. Slowly and carefully pour raspberry mixture against side walls of wells for a layered effect.
  4. Cover top of popsicle form with foil and cut a tiny hole in the center of each well. Place popsicle stick through the hole.
  5. Place in freezer until frozen. To release popsicles, run hot water over outside of mold for 2-3 seconds.

Lots more cocktail popsicle recipes in Endless Poptails.

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One Response leave one →
  1. June 10, 2012

    Sound delicious for this recipe! It’s make me so hungry! I can’t wait to eat this :)

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