With the crazy winter weather we’re having, these are perfect for the next warm spell. Plus, the bourbon adds a little heat in the back of your throat!
This recipe is created by Meg Dubina, the food & lifestyle guru and proud New Englander behind Bread + Barrow, who stumbled upon DRINKmaple in her favorite sandwich shop in Rockport, Massachusetts. One sip and she was hooked.
Pit the cherries and crush the fruit gently with your hands, until juices are running and the fruit is torn into smaller pieces. Add them to a small skillet over medium heat and begin to sauté with the 1/4 cup of maple syrup. Once the fruit is soft, remove from the heat and set aside.
In a saucepan, combine the DRINKmaple, the remaining 1/2 cup maple syrup, and the sugar. Heat over medium high heat, stirring continuously until the sugar dissolves. Remove from heat and add the bourbon and bitters.
Pour the maple mixture into your ice pop molds. Spoon in two to three cherries into the molds, and pop the mold in to the freezer. After about 45 minutes, insert the ice pop sticks. Keep them in the freezer overnight. Once they are ready to be eaten, run the mold under some hot water and carefully remove the ice pops.