Use the whole mint sprigs, stalks included, for a good minty hit.
Recipe information
Yield
Makes 6
Ingredients
1/2 cup (125 g) superfine sugar
4 sprigs mint
2 cups (225 g) blueberries
6 tablespoons bourbon
Preparation
Step 1
Place the sugar and mint in a saucepan with 1 cup (250 ml) water and slowly bring to a boil, allowing the sugar to dissolve. Let simmer gently for 5 minutes, then remove from the heat and allow to infuse for 30 minutes.
Step 2
Place the blueberries and bourbon in a food processor or blender, and pour over the syrup, mint sprigs included. Blitz until completely smooth. Pour into six popsicle molds.
Step 3
Place the molds in the freezer. Let set for 2 hours, insert the popsicle sticks, and allow to freeze until completely solid (about 4 more hours).
Reprinted with permission from Poptails: Over 40 Alcohol-Infused Popsicles, Ices, and Slushes by Laura Fyfe. Photographs by Lis Parsons. Copyright © Octopus Publishing Group Ltd 2013.
